Easy Red Thai Curry
Ingredients
2 tbsp olive oil
1 can coconut milk (403 ml)
2-3 tbsp red curry paste
1 cup milk (I use almond milk)
2 tbsp all purpose flour
1 tbsp gochujang (optional)
1 tbsp fish sauce
1 bell pepper, cut into thin strips
1 head broccoli, chopped into 1-inch pieces
4 garlic cloves, minced
1/2 bullion cube
2 chicken breasts, chopped into 2-inch pieces
1/2 of the juice from a lime
Salt & pepper to taste
Instructions
In a large saucepan on medium heat, add in 1 tbsp of olive oil. After about 1 minute, add in your cubed chicken breast pieces. Salt and pepper your chicken—and if you want them extra flavourful, add in a tbsp of your red curry paste to season further
After about 3-5 minute of cooking and stirring your chicken, take them out to set aside. At this point, your chicken should be golden brown and nearly cooked, but not fully
Put your pan back on medium heat, add in 1 tbsp of olive oil, minced garlic, chopped bell pepper and broccoli. Season with salt & pepper
Let your vegetables cook for ~5 minutes, allowing them to soften and brown
Next, add in your can of coconut milk and 2-3 tbsps of red curry paste. Stir to combine
Once simmering, add in your 1/2 bullion cube, gochujang, fish sauce and milk. Stir to combine
If your mixture seems thin at this point, mix 1/4 cup of water with 2 tbsp of all purpose flour. Whisk together and add into your sauce
Once mixed fully, put your chicken back into the sauce. Mix and let cook for 5 minutes
Squeeze the juice from half of a lime into your sauce and you’re done!
Serve over jasmine rice or udon noodles
