Hey! Sharing bc im on a kick and its been so yummy! This makes almost 2 quarts of curry. These are starting pt measurements. I never measure, just throw stuff in / taste and repeat. But these are my guesses!
Aromatics:
1T coconut oil
1 chopped shallot
3 cloves garlic sliced
1 inch ginger chopped or ginger paste (1T)
Curry:
1 small jar thai kitchen curry paste
3 cans coconut milk
Vegetables/protein (choose/make your own/whatever you hsve!l
3 chicken breast
Red curry ideas: sliced carrots, bamboo shoots can, mushrooms, cubed potato 1", acorn squash, red/orange bell peper, pineapple, sweet potato
Green curry: eggplant, potato, peas, bamboo shoots, mushroom, green pepper,
Spices:
-2T fish sauce
2T lime juice
2T sugar
1t salt
Optional: red pepper flakes, basil
Instructions:
1. Saute aromatics on low/med, a few minutes. Do not want anything burning/turning brown.
2. Get aromatics out of oil (unless u want to eat them in the curry; I keep mine in and eat); add curry paste and saute for one-two minutes, incorporating oil into paste
3. Add coconut milk and bring to boil; turn down and simmer. Add the spices. Gonna simmer for abt 15 min or til veggies cooked. Occasionally taste and add more spices as needed
4. Add protein (i Add chicken raw, whole breast and then fork/scissors cut into slices as it firms up) and then veggies (space em dense first, ie potato mushroom carrots and not stuff like peppers til the end, dont wa t them mushy!
9-10-25, Will!
