Coconut Curry

"This is a Thai inspired curry. You can use whatever veggies you want and substitute tofu for chicken. Just don't leave out the fish sauce; it is what makes this taste like restaurant quality curry."
 
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Ready In:
50mins
Ingredients:
16
Serves:
5
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ingredients

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directions

  • Mince garlic and ginger. Mix with all spices, soy sauce, and fish sauce in a bowl and let set at least 10 minutes.
  • Cut chicken into bite sized pieces. Coat with cornstarch.
  • Heat the oil in a large skillet or wok on medium high heat.
  • Add minced onion and approximately half of the spice mix to the hot oil. Cook about 2 minutes until onion is soft.
  • Add chicken to the skillet and cook until outside is no longer pink (about 3 minutes). Add vegetables and the rest of the spice mix. Stir and cook for another minute or two.
  • Add coconut milk plus 1/4 cup water and heat until bubbling. Lower heat to medium low to low and cook for at least 15 minutes. You can cook longer if you like softer veggies.
  • Recommended to serve over jasmine rice, but also good with flat bread to soak up sauce. Top with rinsed and torn cilantro if desired.

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