Thai Red Curry
From: Jenny Finch
Ingredients:
Ingredients:
red curry paste
1 can coconut milk
1 tablespoon oil,
1/2 cup chicken stock
choose one meat: chicken, beef, pork
choose one or more vegetable: green or red pepper, eggplant or zucchini, bamboo shoots, red or white onion
1 bunch basil
sugar, salt, or fish sauce to taste
Method:
Method:
Fry curry paste on high heat for 2-3 minutes until dark.
Add meat, cook 2 minutes.
Add vegetables, coconut milk and chicken stock.
Bring to a boil, cover and cook 5-7 minutes.
Remove lid, taste, season with salt, sugar and fish sauce.
Reduce until thickens a bit, about 5 minutes.
Stir in basil leaves.
*Makes great left overs.