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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Thai Coconut Curry (one pot, 30 minutes) Recipe

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This recipe for Thai Coconut Curry (one pot, 30 minutes) is from Do-Over Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp sesame oil
1 small onion chopped
2 cloves garlic, minced
1 tsp (or more) grated ginger
1 tsp ground corriander (optional, but delicious)
4-6 tbsp Thai red curry paste (based on the level of heat you want)
1 can coconut milk, sweet, unsweet or condensed (see note)
1 - 2 pounds boneless chicken cut into strips or cubed
1 tbsp fish sauce (or soy sauce)
1 bell pepper or banana wax pepper, sliced or diced
1 lime, zest and juice
1/4 cup fresh cilantro
Directions:
Directions:
Heat oil in large skillet over medium high. Add onions and peppers and cook until soft.
Add red curry paste, garlic, ginger and coriander, if using. Cook until fragrant.
Add coconut milk, fish sauce and chicken. Reduce heat to medium.
Simmer for about 10 minutes or until chicken is done and sauce thickens.
Remove from heat, stir in cilantro, lime zest and juice to taste (start with half).
Serve over rice.
Personal Notes:
Personal Notes:
You can use either sweetened or unsweetened coconut milk. If using unsweetened, you may want to add a tablespoon of brown sugar. I have also used condensed coconut milk which was quite good.

 

 

 

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