Thai Red Curry

INGREDIENTS

• Chicken breast - 2
• Thai red curry paste - 2 TBSP
• Oil - 2 tsp
• Ginger - 4 slices
• Garlic - 1 minced
• Onion - 1/2
• Red bell pepper - 1/2
• Green bell pepper - 1/2
• Carrot - 1-2
• Sugar - 1 1/2 TBSP
• Fish sauce - 1 TBSP
• Coconut milk - 1/2 can
• Fresh basil leaves - A handful

INSTRUCTIONS

Cut the chicken breast into thin strips and season with salt and pepper, set aside.

Have all your vegetables ready, slice the onions, ginger, peppers and carrots thinly. Minced the garlic. Set aside.

In your wok or non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice sear on them but not fully cooked. Add the ginger, garlic and the vegetables and fry for another minute, add the Thai red curry paste and sugar. After 1 minute, add the coconut milk and the fish sauce. Taste and adjust if needed. You can add a splash of water or stock if it's a bit thick. If you want it to be a bit spicier add more red curry paste. Turn off the fire and add the basil leaves. Serve with white rice.

RECIPE SOURCE & PICTURES : Thai Red Curry Recipe

bon appetit