I learned this dish from my dad, but never wrote down exactly what he does, so it has become my version of this simple red curry. This is a good meal-prep dish, and one that is particularly good when you’re sick, or it’s cold out.
Ingredients
- 2 T canola or vegetable oil
- 2 cloves garlic minced
- 1 in ginger minced
- 1/2 red bell pepper small slices
- 1/4 red onion thinly sliced
- 1 boneless skinless chicken breast, or 2 boneless, skinless thighs, cubed
- 1 can coconut milk
- 1/2 can 2 T red curry paste
- 2 c steamed rice
- 1/4 c Thai basil for garnish (optional)
- 1 T lemongrass optional
Instructions
- In large sauce pan, add oil and heat to medium-low.
- Add garlic and ginger, cook until golden brown.
- Add 1/2 of coconut milk and curry paste. Stir to combine. Increase heat to medium-high, so milk is simmering. Let thicken for 3-5 minutes.
- Add rest of coconut milk and chicken. Let cook for 10-15 minutes or until chicken is cooked almost all the way through.
- Add red peppers and onions. Season with salt and pepper. Cook for another 3 minutes or so until peppers are soft.
- Serve poured over rice.