I was craving Thai food on this rainy and cold Monday and with these new instagram challenges I thought I would put the two together. You know… kill two birds with one stone. Thai food is one of my favorite cuisines, next to Mexican. The spices and the flavors are familiar, bringing a sense of comfort with variation.

So here is my take on Thai red curry

Ingredients:

1. 2 Chicken breasts diced
2. Olive oil
3. 1/2 of an big yellow onion diced
4. 3 cloves of garlic minced
5. 1/2 cup of Red and green bell pepper
6. 2 carrots julienned
7. 1 tomato diced
8. 2 stalks of green oinion
9. 1/5 cup of cilantro
10. coconut milk
11. Thai red curry paste
12. salt to taste
13. red pepper flakes based on your spice preference
14. 1/4 teaspoon of ginger

Directions:

1. In a shallow pan add 2 tablespoons of olive oil. Then add yellow onion and garlic. Let these become translucent.
2. Add bell peppers, carrots to the onion. Once cooked add your tomato and the yellow part of the green onion stalks. After about 7 min on low flame, remove the veggies into a separate bowl.
3. Add a tablespoon of olive oil into the pan and add the diced chicken. To the chicken, add the thai curry paste and your spices; salt, ginger, red pepper flakes. Let this cook for about 10-15 min, stirring every 5 min.
4. Once almost cooked add the veggies that were initially cooked back in to the pan.
5. Add a can of coconut milk to the chicken and veggies. (if needed add water to dilute the mixture)
6. Let this cook for about 5-10 min with a lid on so the chicken finishes cooking and the flavors marinate to the veggies and chicken.
7. Serve with white rice and a garnish of green onion (Siracha is optional)

Comment down below if you tried the recipe or if you did anything differently!!