I love curry. I love curry. I love curry. Do you get the sense that I love curry? Sometimes, I will go for an entire week and have it everyday. Making a good thai curry requires a little more than just opening a can of curry paste and adding coconut milk, but not too much more. Traditionally, there are sweet bell peppers added to this dish but since my husband abhors them, I use cauliflower and green beans instead.
Ingredients
2 teaspoons ginger, minced
2 garlic cloves, minced
1 tablespoon vegetable oil plus 1 teaspoon
3 teaspoons Thai red curry paste
2 13.5oz cans of unsweetened coconut milk
3 tablespoons tomato paste
2 tablespoons soy sauce
3 tablespoons dark brown sugar
1 small head cauliflower, washed and cut into florets
4 oz green beans
1/2 yellow onion, sliced
3 chicken breasts, cut into 1 inch cubes
sea salt
Preparation
Season chicken generously with sea saltIn a medium pan. Heat 1 teaspoon of vegetable oil, add chicken, sauté until browned and set aside. Then in a separate heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add curry paste, and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Add in cauliflower, onions, green beans, bamboo shoots and chicken. Bring to a boil and then simmer for 10 minutes, until vegetables are tender but not mushy. Taste for seasoning and add more salt if needed. Ladle into a bowl and serve with rice.
