Thai Red Curry

재료

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

방향

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.