Thai Red Curry
Directions
- 1Add coconut oil, grated garlic, grated ginger, and Thai red curry paste to a hot wok. Sauté for 1-2 minutes.
- 2Add thinly sliced chicken thighs, 1/2 tsp salt, 1/4 tsp black pepper and sauté for 3 minutes.
- 3Add green beans, sliced red bell pepper, sliced onions, coconut milk, and half a can of water.
- 4Season with 1/2 tsp salt and bring to a simmer. Allow to cook 5-6 minutes, or until chicken is cooked through.
- 5Squeeze in lime juice, add the cornstarch slurry and fish sauce.
- 6Allow to simmer for a couple of minutes until thickened.
- 7Garnish with cilantro and basil.
- 8Serve over rice with lime wedges and extra basil.
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic
- 1 tsp ginger
- 3 tbsp Thai red curry paste
- 1.5 lbs chicken thighs
- 1 tsp salt
- 0.25 tsp black pepper
- 6 ounces green beans
- 1 large red bell pepper
- 0.5 medium onion
- 13.5 oz coconut milk
- 0.5 can water
- 1 lime
- 1 tsp cornstarch
- 0.25 cup water
- 1 tsp fish sauce
- 2 tbsp cilantro
- 5 leaves basil
Equipment
wokgrater
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