Wednesday, December 9, 2015

Red Thai Curry with Vegetables



photo credit: cookieandkate.com/2015/thai-red-curry-recipe


2 T olive oil
1 onion, chopped
1 lb of chicken, chopped into large bite-sized pieces
2 carrots, chopped
1 cup green beans, ends chopped off and cut in half
1 can of coconut milk
2 tablespoon Mae Ploy red curry paste
1 tsp sugar
1 zucchini, cut on the lengthwise and then chopped
1 red pepper, chopped


Heat olive oil in a pan and saute onion until translucent (do not allow it to burn).  Add chicken, carrots, and green beans and saute for an additional 3 minutes.  Add coconut milk, curry sauce, and sugar and saute for an additional 10 minutes.  Add zucchini and red pepper and continue to cook for 5 more minutes.  Serve over brown rice (fresh basil is also a nice touch if available).

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