Thai Red Curry Recipe

Name: Thai Red Curry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Ingredients; 2 tbsp cooking oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tsp grated fresh ginger; 500g of beef or boneless chicken, cut into bite-sized pieces; 200ml coconut milk; 3 tbsp thai red curry paste; 1 cup of pineapple, cut into cubes (You can use eggplant or french beans too); 6 leaves kaffir lime; 4 bird's eye chili, sliced (optional); 1 tsp coconut/brown sugar; 2 lemongrass stalks bruised; salt to taste; A handful of cilantro, chopped; Basil

Ingredients

Ingredients
2 tbsp cooking oil
1 onion, chopped
3 cloves garlic, minced
1 tsp grated fresh ginger
500g of beef or boneless chicken, cut into bite-sized pieces
200ml coconut milk
3 tbsp thai red curry paste
1 cup of pineapple, cut into cubes (You can use eggplant or french beans too)
6 leaves kaffir lime
4 bird's eye chili, sliced (optional)
1 tsp coconut/brown sugar
2 lemongrass stalks bruised
salt to taste
A handful of cilantro, chopped
Basil

PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD 4

Instructions

Heat the oil in a wok.
Saute the onion and lemongrass for about 2 minutes.
Add the garlic, ginger, lime leaves and bird's eye chili and fry for another 30 seconds until it gets aromatic.
Mix in the curry paste and saute for a few minutes. If it is too dry, add about 2 tbsp of water to get it going.
Add the beef/chicken pieces to the pot and season with some salt. Cook till the meat is tender.
Stir in the coconut milk and sugar.
Turn the heat down and simmer for a few minutes.
Garnish with fresh cilantro and basil leaves
Serve over cooked rice.