Thai Curry

🥘 Ingredients

• Thai curry paste
  1-2 cans
• bell pepper
• brown sugar
  2-4 tbsp
• carrot
• chicken
  1-2 breasts
• coconut cream
  2 tbsp
• fish sauce
  2-4 tbsp
• potato
• rice
• shallots
• yellow onions
  2-3

🍳 Cookware

• skillet

1. 1

   Cook Thai curry paste (Maesri preferred) and coconut cream in a skillet over medium heat for ⏱️ 2 minutes .

   Thai curry paste: 1-2 cans, coconut cream: 2 tbsp
2. 2

   Let it bloom, then add brown sugar and fish sauce (for vegan version, use vinegar). Warm until everything is mingled.

   brown sugar: 2-4 tbsp, fish sauce: 2-4 tbsp
3. 3

   Add yellow onions (sliced pole-to-pole) and optional shallots (sliced). Sweat until onions are soft.

   yellow onions: 2-3, shallots
4. 4

   Add chicken (cubed, or other meat) and the remaining coconut cream .

   chicken: 1-2 breasts, coconut cream
5. 5

   Cook for about ⏱️ 1 minute , then add potato (cubed), carrot (cubed), and bell pepper (diced) all at once.

   potato, carrot, bell pepper
6. 6

   Simmer until vegetables are soft, at least ⏱️ 5-10 minutes (or longer if you want).
7. 7

   Serve with rice .

   rice
8. 📝

   You can cut vegetables larger for a restaurant-style feel, or smaller for faster cooking and more even reheating.