Thai Curry скачать в хорошем качестве

Thai Curry

Recipe: Makes 3-4 servings Ingredients 1 tablespoon olive oil (or canola, avocado or similar) 1/2 pound protein of your choice (I used chicken thighs, you can also use chicken breast, shrimp, white fish, tofu, lean beef, pork, chickpeas). Either cook your protein at the start as I do here or use a pre-cooked option. 4-5 cups vegetables (fresh or frozen-any type of stir fry vegetable works-I used zucchini, bell pepper, and onion) 1 tablespoon fresh minced ginger (or 1/2 teaspoon ground ginger) (Optional) 1 garlic clove, minced (or 1/2 teaspoon garlic powder) (Optional) 1-2 tablespoon Thai Curry Paste (or 1 tablespoon curry powder)-I like the Thai Kitchen Brand-if you are using another brand, taste it first to check the spice level 2-3 cups broth, chicken or vegetable (I used Better than Bouillon paste, low sodium available) 1/2 can (1 cup) of coconut milk, regular or light (shake well and if it does not mix well try to get half of the solids and half of the liquid) Optional flavor balancers: 1 teaspoon sugar, juice of half a lime, fresh cilantro, 1-2 teaspoons hot sauce such as Sriracha 2 cups cooked rice or rice noodles for serving Directions: 1. Heat the oil in a medium stock pot or large skillet over medium heat. Once hot, add the protein if you need to cook it. Cook for 5-7 minutes until almost cooked through. Remove from heat. 2. Without cleaning the pan, add a bit more oil if needed and add the vegetables and garlic and ginger (if using). Stir fry for about 5 minutes until they start to brown. Stir in the curry paste or powder. Stir in the broth. Let simmer for 5 minutes, until the vegetables are cooked. 3. Add the protein back to the pan (or for the first time if you are using a pre cooked item), stir and bring to a simmer, simmer for a few minutes. Stir in the coconut milk. Taste and see if you want any flavor enhancers. It may be great as is. Often a teaspoon of sweetener and squeeze of lime is a great addition. Serve over rice or rice noodles.