Johnson Family Recipes
Thai Red Curry
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1 13 oz can coconut milk
1 lb of diced boneless skinless chicken breast (optional, if including chicken).
2 tbsp coconut oil (virgin)
1 medium/large sweet or yellow onion, sliced
2 tablespoons minced garlic
3 teaspoons ground ginger
2 teaspoons ground coriander
1-2 tablespoons thai red curry paste
½ teaspoon ground black pepper
1 tsp kosher salt (or to taste)
1-2 tablespoons brown sugar (optional, to taste)
Cooked rice for serving
Vejledning
In a large skillet, add the oil and onion and saute over medium-high heat until the onion begins to soften (~ 5 minutes). Stir occasionally,
Add the chicken and cook for about 5 minutes or until the chicken is cooked thorugh. Flip and stir often to allow even cooking.
Add the garlic, ginger, and coriander, and cook for about 1 minute, or until fragrant, stirring frequently.
Add the coconut milk, thai curry paste, salt, and peper, and stir to combine. Reduce heat to medium and allow mixture to gently boil for about 5 minutes or until liquid volume has reduced as much as desired and thickened slightly.
Add optional brown sugar, additional curry paste, salt, pepper, etc. to taste.
Serve over rice.
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