Thai Red Curry
Cookie & Kate blog
1 hour
6
X
Ingredients
2 Tbsp. coconut oil or olive oil2 Tbsp. Thai red curry paste
1 cup diced onion1 14 oz. can coconut milk, full fat
1/8 tsp. salt3 tsp. coconut sugar or raw sugar*
1 Tbsp. fresh grated ginger or 1/2 Tbsp. dried grated ginger2 cups sliced fresh spinach (about 65 g.)
2 cloves garlic, minced1 cooked diced chicken breast
1/4 tsp. red pepper flakes2 tsp. fish sauce
1/2 cup chopped red pepper1-1/2 tsp. rice vinegar
1/2 cup chopped green pepper1 garnish of cashews
1/2 cup sliced carrots
Directions
Heat oil in wok. Add onion and sprinkle of salt and cook about 5 minutes, until onion is soft. Lower the heat and add ginger, garlic and red pepper flakes and cook until fragrant, about 30 seconds (remove from heat for a bit if the ginger starts sticking to the bottom of the pan). Add bell peppers and carrots and cook 3-5 more minutes. Add curry paste and cook, stirring continuously, for 2 more minutes. Add coconut milk, coconut sugar and chicken and simmer for 8 minutes. Add fish sauce and spinach and simmer another 2 minutes until spinach is wilted. Remove from heat and season with rice vinegar. Salt to taste. Serve with rice and garnish with cashews. * if using regular sugar reduce to 2 tsp.