Red Chicken Coconut Curry

This has been on repeat in my house, and it comes together so fast, it’s perfect for those busy days. For the veggies you can also use zucchini, mushrooms, carrots what ever you have in the fridge.

——Ingredients——

1 eggplant

1 red bell pepper (any color will do)

1 medium onion or half a large one

2 cloves garlic

1 tablespoon fresh ginger or paste

1/2 pound green beans

2 chicken breasts

3 tablespoons olive oil

3 to 4 tablespoons red curry paste (depending on how spicy you want it)

1 14oz can coconut milk

1 tablespoon brown sugar

1 tablespoon soy sauce

1 tablespoon fish sauce

A hand full Thai basil

:

1. Cut all the veggies, minced the garlic and ginger. Cut the chicken into thin bite size pieces.

2. Put a pan on high heat, Add oil in the pan then the onion, garlic and ginger and sauté for about a minute.

3. Next add in the curry paste and cook the curry paste for about 3 to 4 minutes.

4. Next the chicken goes in, mix and cook the chicken for about 5 minutes. Then add in all the veggies, coconut milk, brown sugar, soy sauce and fish sauce. Mix everything together, cover and simmer on medium high for about 15 minutes.

5. Once done, throw in a handful of Thai basil mix and serve over white rice and enjoy.

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