Thai Curry
Prep Time: 15 min
Cook Time: 45 min
Ingredients
- 1 can coconut milk (Aroy-D > Chaokoh > other brands)
- 50 g curry paste (green or Panang) | (3.33 tbsp)
- 40 g maple syrup | (2 tbsp)
- 40 g fish sauce *(see notes) | (2 tbsp)
- 3 cloves garlic, grated
- 1 1-inch piece ginger, grated
- 1 Serrano pepper, finely minced
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 lb chicken (raw or cooked), sliced into bite-sized pieces
- 5 g rice vinegar | (1 tsp)
- 14 g Thai basil, chiffonaded | (0.5 oz)
Instructions
- Fry coconut cream over medium-high heat until lightly golden.
- Add garlic, ginger, and curry paste and fry until fragrant.
- Deglaze the pan with water. Add onions and peppers. Cook until slightly translucent.
- Add chicken, coconut milk, fish sauce, maple syrup, vinegar. Bring to a simmer.
- Lower heat and cover, cooking for ~20 min at a bare simmer.
- Stir vinegar and basil.
Notes
- Don’t add additional salt unless needed towards the end of simmering.
Testing Notes
- Palm sugar instead of maple syrup
- Keffir lime leaf
- Birds eye chile
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