Fry veggies, add sauce, & reduce to thicken. If adding meat, best to add it raw to the fully made sauce versus pan frying before. It’s easier & quicker with some added flavor from cooking in the sauce. You can add water, stock, or cream to the dish with the coconut milk for added flavor.

#Ingredients

  • 2 onions diced
  • 1 tbsp finely grated ginger
  • 2-5 cloves garlic pressed or minced
  • 2-3 bell peppers sliced into strips
  • 3 carrots
  • 2-4 tbsp red curry paste (to taste)
  • 1-2 cans coconut milk
  • 1/2 cup water (boil off to thicken)
  • 1 package kale or spinach
  • 1.5 tsp brown sugar
  • 1 tbsp soy sauce
  • 2 tsp rice vinagar or lime juice
  • basil, cilantro, red pepper flakes, cock sauce for garnish

#Directions

  1. Oil pan liberally
  2. Fry onions & let brown; add salt to release the moisture in onions
  3. Fry bell peppers & carrots
  4. At the end of frying veggies add garlic & curry paste and brown slightly
  5. Add coconut milk, sugar, & water bring to low boil
  6. Add chicken cut into thin strips
  7. Boil off water to thicken
  8. Add garnish & serve