A restaurant caliber recipe!
Ingredients:
Per 3-4 servings:
- 1 tablespoon olive or avocado oil
- 1 small white onion, diced
- 1 small red pepper, cut lengthwise and halved
- 1 small green pepper, cut lengthwise and halved
- 1/2 lb chicken strips (I use the frozen kind)(vegans - skip this)
- 2 teaspoons minced garlic
- 2-3 tablespoons red curry paste
- 1 14-oz can coconut milk
- 1/2 cup water
- 1 tablespoon thai seasoning paste (I used this one)
- 2-3 green onions (reserve some as a garnish)
- juice of 1 lime
- salt, to taste
Instructions:
- Heat oil in a medium pot and onion, red peppers, green peppers, and chicken. Cook for 5-7 minutes until the onion is translucent, the peppers are soft, and the chicken is cooked.
- Add the minced garlic and red curry paste, and stir to combine. Cook for a minute or two.
- Add the coconut milk and water, and stir to combine. Cook for a minute or two until the curry comes to a small simmer. Add the thai seasoning paste and green onions, and stir to combine. Add salt, to taste. Let the curry simmer for 5-10 minutes.
-
Remove from heat and squeeze the lime over the curry (you may need to use a little more or less, depending on personal taste).
-
Garnish with green onions and serve with white rice.
