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Red Coconut Curry
Servings: 8
Preparation Time: 20 minutes
Ingredients:
- 2 tablespoons red curry paste
- 2 tablespoons Virgin Coconut Oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 4 cups coconut milk*
- 2 chicken breasts, thinly sliced
- 1 jicama, chopped (optional)
- 1 stalk lemongrass, bruised and cut into a 3-inch length
- 3–5 kaffir lime leaves
- basil for garnish
Directions:
In large pan, sauté curry paste in coconut oil for 4 minutes over medium-high heat. Add garlic and onion and sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass, and lime leaves.
Cover and reduce heat; stir occasionally, simmering for 20–30 minutes. Serve over brown jasmine rice.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Cheryl, OKC, OK.
