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THAI COCONUT RED CURRY

June 8th, 2013 | no comments

1/2 Onion
1 red bell pepper
2 broccoli heads
1/2 box of mushrooms
Handful of fresh basil
1 can of coconut milk 
Protein of choice: tofu, shrimp or chicken breast. (I used Murray’s Chicken, a great local grass-fed, free range chicken)
Red Curry paste
OPTIONAL: Fish sauce (this really does add a nice flavor to it if you aren’t vegetarian.)

Saute the onions & red pepper in some olive oil. Add in the chicken and cook about 3/4 through. Add the rest of the ingredients and as much red curry paste as you like (start with 1 teaspoon and add according to personal taste.) If you’re doing the fish sauce, I would put in about 2-3 tbspoons.

Prep time 10 mins
Cooking 20 mins

Serve with brown rice. You see? It’s not that hard.

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Nadia Munla

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