Simple red thai curry that was to die for. I did my own veggies, added chicken, but, would do again. This is a meal I could eat once a week. This recipe is inspired from Cookie + Kate's recipe.
Ingredients
- 1 Chicken Breast
- Olive Oil
- 1 Onion (chopped fine)
- Sprinkle of salt
- 1 thumb sized knob of fresh ginger, chopped finely
- 2 large garlic cloves, chopped finely
- 2 tbsp red thai curry paste (I like Mae Ploy)
- 1 can coconut cream (or milk)
- beans, carrot, cauliflower.. Whatever veggies really
- 1 pinch of brown sugar
- 1 tbsp soy sauce
- 1 fresh lime
- basil and cilantro to garnish
Method
- Cube chicken breast, cook a bit for a few minutes (mine came up to 74c, so was safe to eat here)
- Remove chicken, put any juices aside
- Heat oil, put pan in medium hot, in goes the onion and sprinkle of salt. Cook for 5 minutes or until soft
- add ginger and garlic, stir continually for 30 seconds until fragrant.
- Add curry paste, cook and stir for two minutes. Everything should turn into a mushy texture
- Add coconut milk, chicken juices (or a touch of water). Stir to combine.
- Add veggies, bring to a boil, cover, then down to a simmer
- Leave cooking for 15 minutes or until veggies soft to your liking
- add soy sauce, and juice of lime (save two slices for garnish)
- Add some basil and cilantro in, cause why not.
- Plate over rice, garnish with basil and cilantro.