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My Son requested soup for dinner, and by adding broth to this lovely, quick and easy curry dish, I was able to accommodate his appetite.

THAI RED CURRY

thai red curry

1 tablespoon olive oil

3 cloves of garlic, crushed

1 tablespoon minced ginger

1 onion, diced

2 carrots, diced

1 red bell pepper, seeded and diced

1 (15-ounce) can of coconut milk

2 cups chicken broth

3 tablespoons red Thai curry paste

1 1/2 tablespoons soy sauce

1 1/4 pound cooked chicken

Heat oil in a skillet, add garlic and ginger and saute over medium-high heat for 30 seconds. Add onion and cook until it is softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes. Add coconut milk, chicken broth, curry paste and soy sauce and stir until paste is well blended with coconut milk. Add chicken. Reduce heat and simmer 3 to 4 minutes or until chicken is warmed through. Serve in bowls over rice or noodles if desired and topped with fresh cilantro.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2003

www.arkansasonline.com/

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