Thai Red Curry

I couldn't believe that this only took 20 minutes to make! It's quick and easy and taste BOMB. I used chicken as my protein but you can use beef, pork or eggplant as a substitute. It really does taste restaurant quality. I had it over rice and was super content with lunch!

Ingredients:

2 Chicken Breast, sliced

3 Tbsp Thai Red Curry Paste

2 tsp Oil

3 clove Garlic, minced

2 inch Ginger thinly sliced

1/2 Onion, chopped

1 Red Bell Pepper sliced

1 Green Bell Pepper sliced

1/4 cup Carrot, chopped

1 can sliced Bamboo Shoots

3 Kaffir Lime Leaves

1 tbsp Brown Sugar

2 Tbsp fish sauce

2 cans Coconut Milk or Cream

1/4 cup Basil fresh

Instructions:

1. Cut the chicken breast into thin strips and season with salt and pepper, set aside.

2. Have all your vegetables cut approximately the same size, and mince the garlic.

3. In a large non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice browning on them but not fully cooked.

4. Add the ginger, garlic and the vegetables, including the Kaffir lime leaves and fry for another 3 minutes.

5. Add the red curry paste and sugar, cook for a minute, then add the coconut milk and the fish sauce.

6. Let simmer for another 3-5 minutes until the vegetables are tender and chicken is cooked through. Plate and garnish with fresh basil leaves. Serve with rice or noodles.