Thai Red Curry (w/ Chicken + Veg)

Makes 4 servings, or 2 if you eat as much as Aldrin.

Ingredients

• 1 tbsp olive oil
• 1 small white/yellow onion, chopped
• 1/2 tbsp ginger, grated
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into thin strips
• 2 handfuls of sliced kale (only keep the leaves!!!)
• 1 cup of carrots, diagonally sliced into 1/4in thick rounds
• Optional veggies: long beans, spinach, broccoli, whatever you fancy ;)
• 1-2 chicken breasts, thinly sliced
• 1 can (14oz) coconut milk (I like to use light coconut milk)
• 2 tbsp Thai red curry paste
• 1/2 cup water
• 2 tsp rice vinegar/fresh lime juice
• 1 tbsp soy sauce
• Salt to taste
• Optional garnish on top: basil leaves, cilantro, green onions, red pepper flakes

Instructions

1. Heat a large skillet/wok over medium heat. Once hot, add a tbsp of olive oil. Add garlic, ginger, onion and cook until fragrant.
2. Add bell peppers and carrots. Cook until it’s tender.
3. Add curry paste and stir for a minute or two.
4. Add coconut milk, water, kale. Stir to combine. Bring the mixture to a simmer over medium heat. It should reduce a little.
5. Lastly, add in sliced chicken. Bring the mixture to a simmer and keep stirring. It should only take a few minutes for it to cook.
6. Add soy sauce, salt, fresh lime juice to taste.
7. Garnish with chopped cilantro, green onion, and/or a sprinkle of red pepper flakes.

Written on April 13th, 2020 by Winnie Fong