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Thai Red Curry

See original recipe at: cookieandkate.com
kept byslbd79
recipe bycookieandkate.com
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Ingredients: 

1 tablespoon coconut oil or olive oil
1 small white onion, chopped (about 1 cup)
Pinch of salt to taste
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp minced lemon grass
2 tablespoons Thai red curry paste
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow or orange bell pepper, sliced into thin 2-inch long strips
1 can (14 ounces) coconut milk
½ cup water
1 ½ teaspoons brown sugar
1 tbsp soy sauce
2 tsp rice vinegar or fresh lime juice
chopped fresh cilantro for garnish
1 ¼ cups rice, cooked per package directions

  1. Add oil to hot wok. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent (about 5 minutes).
  2. Add the ginger, garlic, and lemon grass and cook until fragrant, while stirring continuously.
  3. Add the curry paste and cook, stirring often, for 2 minutes.
  4. Add the bell peppers and cook 3 to 5 more minutes, stirring occasionally.
  5. Add the coconut milk, water, and sugar. Stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers have softened (about 5 to 10 minutes), stirring occasionally.
  6. Remove the wok from the heat and season with soy sauce and rice vinegar/lime juice
  7. Cook rice per package directions, serve with curry, and garnish dish with chopped cilantro

 

See original recipe at cookieandkate.com

 

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