Recipe #22: Thai Red Curry

I had several requests for my recipe on Thai Red Curry, so here it is! I usually make it a little bit different every time, but the main ingredients and measurements are mostly the same.

Ingredients: 

• half a sweet potato, cubed
• 4 stalks of boy choy, chopped
• 1 green bell pepper, chopped
• 1 carrot, sliced thinly with a mandolin
• 1 lb boneless, skinless chicken thigh
• 2 tbsp coconut oil
• 2 cans coconut milk
• 2 tbsp Mae Ploy red curry paste
• 2 tbsp tamari
• 1 tbsp fish sauce
• 1 inch ginger, grated
• 1 garlic clove, minced
• 1 tbsp garlic powder
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp chili powder
• juice from 1 lime
• salt and pepper

Directions:

1. Grab a large pot, add 1 tbsp of coconut oil to it, and put it on low heat. Add all the veggies to it with 1 tbsp of the curry paste, ginger, garlic clove, garlic powder, paprika, cumin, chili powder and salt and pepper. Stir every 2 minutes, Allow to cook for 8 – 10 minutes or until veggies are tender.
2. In another pan, cook the chicken on medium heat with 1 tbsp coconut oil, red curry paste, salt and pepper. Once cooked thoroughly, chop in small pieces. Add it to the pot of veggies.
3. Gently mix the veggies with the chicken. Add the coconut milk, tamari, fish sauce and lime juice. Stir gently. Let simmer for 5 minutes. Serve with jasmine rice and garnish with sesame seeds.

This recipe will make 4 – 5 servings. Enjoy!