Thai Red Curry Chicken Stew
This is a delicious stew that is a one meal dish that is extremely tasty with the curry and coconut. This is medium spicy.
Serving : 6 people
Prep time: 15 mins
Cook time: 30 mins
1 whole chicken cut into pieces
6 clove of garlic minced
1 - 2 inch ginger minced
2 medium onion chunked
5 lemon leaves
1 lemon grass minced
2 orange pepper chunked
2 egg plants thickly sliced
4 cup okra halved
1 1/2 tbsp red curry paste
1 tbsp coconut oil
1 tbsp salt
3 tbsp fish sauce
1 can coconut milk
Sprinkle 1 tbsp of salt on raw chicken, mixed and let it sit to marinade Sauté garlic, lemon grass, ginger in coconut oil for 1 minute at high heat Add onions and sauté for another minute Add chicken to herb mixture to cook Add lemon leaves to the chicken Sauté chicken in herb mixture for 5 mins Cover and let it simmer in medium heat for 15 mins Stir vegetables in with the chicken in high heat for 5 mins Add coconut milk and bring to boil for 5 mins Serve with rice, rice noodles or crusty bread Enjoy!
Helpful hint:
- delicious as left overs
- add any vegetable of choice
- add more curry paste if you would like it more spicy.
- left over red curry paste can be frozen for future use.
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