mild-medium thai red curry

Prep: 10min | Cooking: 25min

Complexity: 1/5

ingredients:

(serves 4)

• 2 tsp coconut oil

• 1 tsp ground ginger

• 1 tsp garlic powder

• 2-3 tbsp Thai red curry paste, or 2-3 tsp powder

• 200ml coconut milk

• 200g vegetable stock

• 4 chicken thighs, diced

• 1 large carrot, chopped

• 2 large potatoes, diced

• juice from 1/2 lime

• 1 tbsp fish sauce

• 1/2 tsp brown sugar

• 1 tbsp basil

• 1 red chilli, thinly sliced

• 2 tbsp fresh coriander, chopped

• 150g champignons, quartered

• 250g rice of choice

method:

Heat coconut oil in saucepan and simmer ginger and garlic powder. Add curry paste/powder, then pour in the vegetable stock and coconut milk, and bring to a simmer. Season chicken with salt, then add to the curry along with carrot and potatoes.

For medium spice, add the chilli and simmer, covered, 20 min.

For mild spice, only add the chilli after 15 min, and simmer for another 5 min. 

Add fish sauce, brown sugar, herbs, and mushrooms.

Remove from heat and add lime juice. Season to taste if needed, with a little salt. 

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