This curry was interesting, but it missed something. Not sure what though.. I guess this means that I will need to try it again, and experiment a bit more until I get it to my taste. It wasn’t complicated to do. Original recipe can be found here.
Ingredients
2 tbsp olive oil
1 large onion, dived into bite-sized pieces
1 lbs chicken breast, diced into bite-size pieces
3 cloves garlic, minced
1 tbsp minced ginger
2 tsp ground coriander
one 13oz can coconut milk (full-fat)
2 carrots cut in round pieces
1 to 3 tbsp Thai red curry paste (or to taste)
salt and pepper to taste
1/4 cup fresh cilantro
rice for serving
Instructions
In a large pan, add olive oil and onions and sauté over medium-high heat, until the onion begins to soften. Stir intermittently. Add the chicken and cook for about 5 minutes, or until chicken is done. Flip and stir often to ensure even cooking.
Add the garlic, ginger, ground coriander and cook for about 1 minutes. Add the coconut milk, carrots, Thai curry paste and stir to combine. Reduce the heat to medium and allow mixture to gently boil until liquid volume has reduced as desired and thickens slightly. The carrots should be cooked too.
Add salt and pepper to taste, additional curry paste etc.
Serve warm over rice with fresh cilantro.
Bon appétit.
My journey in the kitchen 