One of my favorite meals, smells amazing cooking up on my stove! I've heard this version referred to as 'jungle curry'- it has more ingredients than a traditional red curry might, and is creamier. Ryan cooked this up last night for me- what a guy!
Vegetables:
green beans or snap peas
red pepper
squash/zucchini/eggplant
Several cloves garlic
1-2 tblsp red curry paste- We use Thai Kitchen, pictured above- or you can make your own (This too, coming soon...)
1/4-1/2 yellow onion
2 cans coconut milk (We like Thai kitchen or Taste of Thai)
fish sauce
1/2 lime or kaffir leaves
thai sweet basil/ regular basil
bamboo shoots/ water chestnuts/ baby corn
pinch sea salt
pinch sugar
handfuls fresh cilantro
(chicken breasts)
2 teaspoons olive oil/peanut oil
thumb size piece of grated ginger/ galangal
1- 1 1/2 cups vegetable or chicken stock
1. If cooking with chicken, cook the chicken first in butter and cilantro and reserve.
2. In large saucepan, pour in one can coconut milk and 1-2 tblsp red curry paste, depending on your tolerance for spice. Bring to a boil, then simmer for about 20 minutes.
3. Add vegetables, spices and seasonings, then second can of coconut milk and continue to simmer another 15 minutes.
4. Add chicken, stir frequently, adjust seasonings to taste.
Serve over jasmine rice!
No comments:
Post a Comment