Thai Curry

Name: Thai Curry
Ingredients: 2 teaspoons oil; 1 onion, chopped; 1 12 crushed garlic cloves, crushed; 12 tablespoon chopped fresh ginger; 1 teaspoon palm sugar or 1 teaspoon brown sugar; 1 tablespoon fish sauce; 1 large tomatoes; 1 (13 1/2 ounce) can coconut milk; 1 tablespoon red curry paste; 12 lime, juice of; 12 lb chicken thighs, trimmed and cut into peices or 12 lb chicken breast; 1 medium yukon gold potato, peeled and diced

12 ingredients

11 steps

Ingredients

2 teaspoons oil
1 onion, chopped
1 12 crushed garlic cloves, crushed
12 tablespoon chopped fresh ginger
1 teaspoon palm sugar or 1 teaspoon brown sugar
1 tablespoon fish sauce
1 large tomatoes
1 (13 1/2 ounce) can coconut milk
1 tablespoon red curry paste
12 lime, juice of
12 lb chicken thighs, trimmed and cut into peices or 12 lb chicken breast
1 medium yukon gold potato, peeled and diced

Directions

1

Heat the oil in a large saucepan or pot and saute the onion, garlic and ginger gently until the onion is soft.
2

Heat the coconut cream over med-high heat until bubbling furiously.
3

Add the curry paste and stir until well mixed, whisking the paste until you see dark streaks of coconut oil forming.
4

Add the fish sauce, palm sugar (or brown sugar), lime or tamarind.
5

Stir to mix.
6

Add the red curry sauce, mix well.
7

Taste and adjust seasonings.
8

reduce heat to medium, add chicken and potato.
9

simmer 20 minutes or until potato is cooked through.
10

If you dont simmer gently, the coconut milk will separate a lot, and the curry will look a little weird, but will still be tasty.
11

Add the tomatoes, and simmer 5 - 10 minutes longer.