Thai Chicken Curry
Katie
ingredients
- 1 Chicken Thigh or 1/2 Chicken Breast per person, cubed.
- 1 can Coconut milk
- 2 tsp Red Curry Paste
- 2 tbsp Olive Oil
- 1 carrot, thinly sliced
- 1 can bamboo shoots
- 1 bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- 1 Chinese egg plant, sliced in strips.
- 1/2 cup brown sugar
- juice of 1 lime
- 2 tbsp soy sauce
- 2 gloves garlic, minced
- 1/2 cup cooked white rice per person
directions
- 1
In a wok, cook cubed chicken until mostly done (130-140 degrees).
- 2
Remove chicken from the wok and set aside.
- 3
In the wok add the olive oil and curry paste. Stir until slightly darker in color.
- 4
Add Coconut milk and mix the curry paste in. Add brown sugar, lime juice, soy sauce and minced garlic.
- 5
Add veggies and cook until almost tender.
- 6
Add back to the pan. Simmer 5-10 minutes.
- 7
Serve over rice
Source: Katie
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