The ingredient list may look long, but don't worry; you can adjust the vegetables and protein based on your likes and what's in season. The sauce has such a great flavor, that it's really worth it; and, the best part is that it only takes 30 minutes to cook!
Ingredients
or1 tablespoon coconut oil
or1 medium carrot, peeled and diced
or1 large tomato, cut into 8 pieces
or1 medium bell pepper, seeded and chopped
or1 can baby corn, drained
or1 can bamboo shoots, drained
or1 pound boneless skinless chicken breast, thinly sliced
or3 tablespoons red curry paste (you can use green or yellow if you would like!)
or3 tablespoons ginger puree
or3 cloves garlic, smashed and chopped
or2 tablespoons fish sauce
or2 tablespoons brown sugar
or1/4 cup fresh cilantro, leaves and stems, rinsed and roughly chopped
or1/4 cup fresh basil, leaves, rinsed and roughly chopped
or2 15-oz cans coconut milk (you can use "lite" to reduce the calories, but it won't be as creamy)
or1 teaspoon salt (or to taste)
or1 teaspoon freshly ground black pepper (or to taste)
Preparation
1.
In a large, heavy bottomed pan (a Dutch oven works great for this!), cook the onion, carrot, zucchinis, tomatoes, bell peppers, bamboo shoots, and baby corn in the coconut oil over medium heat until softened, about 5 minutes. 2.
Add the chicken, ginger, garlic, curry paste, fish sauce, brown sugar, and lime juice, and stir to combine. 3.
Once the chicken and vegetables are coated with the spices, add the two cans of coconut milk. Simmer over medium heat for 20 minutes, or until bubbly, slightly thickened, and the chicken is cooked through.4.
Taste and add salt and pepper as needed. Finish with adding the fresh cilantro and basil, and serve with Perfect Jasmine Rice for a filling, delicious meal!
