Thai Red Curry

1 Serve

Ingredients

Aromatics

2 Tbsp Vegetable Oil
2 Cups Onion
Chopped - white or red
6 Garlic Cloves
Peeled and chopped
2 Fresh Ginger
2 inch pieces, peeled and chopped finely
4 Tbsp Red Curry Paste
Adjust heat level as required

Curry Ingredients

2 Chicken Breasts
Skinless, boneless, cubed. Can use chicken thighs, thinly sliced beef sirloin, seafood, tofu
4 Cups Sweet Potatoes
Washed, cut into 1" cubes, can use yams
2 Bell Peppers
Any colour, chopped into small chunks
2 Cups Green Beans
Cut into large chunks
2 Coconut Milk
Cans - good quality
2 Lime
Zest and juiced
1 Tbsp Brown Sugar
4 Tsp Fish Sauce
1 Cup Basil
Fresh, chopped, Thai basil preferred
1 Tbsp Soya Sauce
Light preferred

Serving

1 Cup Cashew
Whole or in pieces
1 Cup Cilantro

Method

In a heavy bottomed pot

2 Tbsp Vegetable Oil
2 Cups Onion
Chopped - white or red
6 Garlic Cloves
Peeled and chopped
2 Fresh Ginger
2 inch pieces, peeled and chopped finely
4 Tbsp Red Curry Paste
Adjust heat level as required

Heat oil and add garlic, ginger, and onions. Saute briefly and add the curry paste to release the flavours.

Into the same pot

2 Chicken Breasts
Skinless, boneless, cubed. Can use chicken thighs, thinly sliced beef sirloin, seafood, tofu
4 Cups Sweet Potatoes
Washed, cut into 1" cubes, can use yams
2 Bell Peppers
Any colour, chopped into small chunks
2 Cups Green Beans
Cut into large chunks
2 Coconut Milk
Cans - good quality
2 Lime
Zest and juiced
1 Tbsp Brown Sugar
4 Tsp Fish Sauce
1 Cup Basil
Fresh, chopped, Thai basil preferred
1 Tbsp Soya Sauce
Light preferred

Saute the chicken cubes to partially cook. Then add the coconut milk to heat, followed by the vegetables, allowing everything to simmer until the vegetables are almost done. Just before serving stir in the lime juice and zest, brown sugar, fish sauce, basil, and soya sauce and heat.

Garnishes

1 Cup Cashew
Whole or in pieces
1 Cup Cilantro

Serve in bowls over cooked rice. Garnish with cashews and chopped cilantro as desired.