Red Curry (Thai)
Ingredients
| Ingredient | Standard | Standard Unit | Weight 1 | Unit 1 | Weight 2 | Unit 2 |
|---|---|---|---|---|---|---|
| Red Curry Paste | 1.5 | Tbsp. | 42.5 | g | 1.5 | oz |
| Garlic | 0.5 | Cloves | ||||
| Ginger | 0.5 | Tspn. | ||||
| Lemongrass (Finely Chopped)Lemongrass Paste | 0.5 0.25 | Tspn.Tbsp. | ||||
| Red Chili (Optional) | ||||||
| Coriander (Optional)Cilantro (Optional) | ||||||
| Oil (Vegetable) | 0.75 | Tbsp. | ||||
| Broth (Chicken) | 0.25 | Cup | 62.5 | g | 62.5 | ml |
| Coconut Milk | 3.5 | Oz | 99.2 | g | ||
| Kaffir Lime Leaves | 1.5 | Leaves | ||||
| Sugar (White) | 0.25 | Tbsp. | ||||
| Fish Sauce | 0.5 | Tspn. | ||||
| Chicken (Thigh, Boneless, Skinless) | 3 | Oz | 87.5 | g | ||
| PumpkinSquash (Butternut) | 1.25 | Oz | 37.5 | g | ||
| Green Beans | 1 | Oz | 30 | g | ||
| Thai Basil Leaves | 3 | Leaves | ||||
| Rice (Jasmin) |
Objects
| Object | (Optional) |
|---|---|
| Skillet (Large) | No |
| Rice Cooking Device | No |
Instructions
- Cook Rice per instructions
- Heat oil in skillet over medium-high heat.
- Mince Garlic, Grate Ginger.
- Add Red Curry Paste, Garlic, Ginger, and Lemongrass cook 2 mins.
- Add Chicken Broth, stir 3 mins.
- Cut chicken into thick-ish slices
- Add Coconut Milk, Lime Leaves, Sugar, Fish Sauce, and Chicken. Medium heat, simmer 10 mins.
- Cut pumpkin into half inch cubes, green beans into 2 inch pieces, remove hard ends.
- Add pumpkin and green beans. Cook 3 mins.
- Remove from heat, Add Basil, Stir.
Eating Now
- Serve ontop of cooked rice. Add optional ingredients.
Prep for Eating Later
- Refrigerate or freeze.
Eating Later
- Thaw if frozen, microwave curry and rice separately.
- Combine and serve.