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Thai Curry

My all-time favorite takeout food is anything & everything Thai.

Curries, noodles, rice - I want it all!

Recently I ventured into some unknown territory and made a curry at home. Spicy, flavorful & way easier than I thought.

Try for yourself:

  • 2 tablespoons sesame oil
  • 1 4 oz can Maesri Curry Paste {The Red, Massaman & Chu Chee are my favorites}
  • 1 can organic coconut milk
  • 1 cup filtered water
  • 1 sweet potato, chopped
  • 4 large Cremini/shiitake mushrooms, sliced
  • 1 cup chopped Rapini or Broccoli
  • 4 oz cooked & shredded chicken {optional}

Cooked Thai Jasmine rice for serving. {you can buy already cooked rice in the frozen section of Whole Foods}

Note: If you're in #ATX you can purchase your curry paste from Thai Fresh. You can also make your own or purchase another brand name. Just be conscious of the ingredients - some may have unwanted syrups/binders.

How to:

  • Start by adding the oil to a 2 quart sauce pan over medium-high heat. Once the oil is hot, add the curry paste & stir fry for 2-3 minutes or until the spices become very fragrant
  • Pour in the coconut milk and water. Whisk well to combine
  • Bring to a boil and reduce to a simmer. Add the chopped sweet potatoes & cook uncovered for 15 minutes
  • Now add your sliced mushrooms & chopped rapini/broccoli. Cook for another 5 minutes before adding the chicken.

To serve I like to fill the bowls with rice & leave the curry in the middle of the table with a ladle. Serving yourself is always more fun. :)

From #korKitchen to your kitchen!

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