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Thai Red Curry

Carolina Smith
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1¼ cups brown or jasmine rice
  • 1 tablespoon extra virgin olive oil
  • 1 small white onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon finely grated fresh ginger
  • 2 small or 1 large red bell pepper julienned
  • 2 carrots peeled and sliced
  • 2 chicken breasts optional, omit to make vegetarian
  • 2 ½ tablespoons Thai red curry paste
  • 2 teaspoons fish sauce
  • 1 14-ounce can of regular coconut milk
  • ½ cup water
  • 1½ teaspoon raw coconut sugar
  • 1 tablespoon tamari reduced sodium
  • Pinch of salt or more to taste
  • Cilantro and lime to garnish.

Instructions
 

  • Prepare rice according to instructions on package.
  • Warm a large skillet over medium heat. Add the oil. Once it’s hot, add the onion and a pinch of salt. Sauté until the onion softens, about 5 minutes. Add the garlic and ginger and stir for 30 seconds, or until fragrant.
  • Add the bell peppers and carrots. Cook until the vegetables are tender, stirring occasionally. Next, add the chicken, curry paste, fish sauce. Cook for 5 minutes, stirring often.
  • Add the coconut milk, water, coconut sugar; combine. Simmer over medium heat for 5 to 7 minutes. (Longer if you want a thicker curry sauce).
  • Garnish with cilantro and season with tamari and/or lime.
  • Serve with rice and enjoy.
Keyword chicken, curry, rice