Thai Red Curry

 Made this last week and oh my goodness!!! We were all talking about how good dinner was the next day. Very versatile, not spicy, adapt to what you have. Found on Instagram: Moribyan

https://moribyan.com/thai-red-curry-with-chicken/?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAdGRleAUhSkpleHRuA2FlbQIxMQBwZG9mAmZkaWQWUPBSVXWh6B33d8PWCfBzjN2cNTAvx3NydGMGYXBwX2lkDzEyNDAyNDU3NDI4NzQxNAABp5__BttyhiostmdbmyzuVV53TkXFR8QjqE1aiDxr4N2bSMRkyeFSCvH0kqS-_aem_e9xKz4T-bkER0jxK-Y6eZQ

• 1 pound boneless and skinless chicken thighs, cut into thin pieces (we used chicken breast)
• ▢ 2 tablespoons olive oil or coconut oil
• ▢ 1 tablespoon ginger paste
• ▢ 1 tablespoon minced garlic
• ▢ 1/4 cup red curry paste (yes)
• ▢ 1/2 tablespoon fish sauce (skipped)
• ▢ 13- ounce can coconut milk (we use light)
• ▢ 1 tablespoon lime juice
• ▢ 1 tablespoon brown sugar
• ▢ 1/2 to 1 teaspoon red pepper flakes (we didn't do but added chili crunch after)
• ▢ Salt, to taste
• ▢ 1 whole red bell pepper, thinly sliced
• ▢ 1 cup green beans, chopped (we used frozen from the garden) (do at least double)
• ▢ 2 tablespoons chopped Thai basil (regular basil was just fine)
• ▢ 1 tablespoon cilantro, finely chopped
• ▢ 1 tablespoon cornstarch mixed with 2 tablespoons water (not 100% necessary, would try maybe half)

1.    To a pan over medium heat, add the oil, ginger, garlic, and red curry paste. Saute for 2 to 3 minutes.

2.    Add the fish sauce, coconut milk, lime juice, brown sugar, red pepper flakes, and salt. Mix together and bring to a boil.

3.    Add the chicken and cook for about 8 minutes or until fully cooked through.

4.    Add the red bell pepper and green beans and cook for 4 to 5 more minutes just until softened a bit.

5.    Finish off with the basil, cilantro, and the cornstarch slurry. Mix together and the curry will start to thicken up a bit.

6.    Take off the heat and enjoy it with rice!