Thursday, May 2, 2013
Thai Coconut Curry
I found this recipe online and made some changes to it to make it ubber delicious!
1 large clove of garlic, minced
2 T. oil
1 T. fresh ginger, minced
2 T. red curry paste
1 (14 oz) can coconut milk (unsweetened)
1/3 c. water
1 tsp. salt
2 tsp. fish sauce
1 T. brown sugar
2 chicken breasts, cut into cubes
1 c. pineapple juice (you can add pineapple chunks if you want)
1 red bell pepper, chopped
1 carrot, sliced
1/2 white onion, sliced
1 zucchini sliced
Chop meat and vegetables. Set aside to add to sauce once it is ready.
Heat oil over medium heat. Add garlic and ginger and stir rapidly. Do not burn. Add curry paste and half of the coconut milk. Stir with a wire whisk until mixed. Add salt, water, fish sauce, pineapple juice, and brown sugar. Let all the flavors mix together consistently stirring. Bring to a gentle boil. Add chicken. Let the mixture cook about 5 minute and stir occasionally.
Add vegetables. Cook until the chicken is fully cooked and the vegetables are tender or to your liking.
You can add the vegetable a little later if you like a little crunch. Serve over white or brown rice.