🌚 Weeknight red curry 🐐
YIELD: 4 servings
SOURCE: Bon Appetit
INGREDIENT QUANTITY PROCEDURE
large shallot
1
  1. 1 Pulse in mini food processor
  2. 2 Heat oil in a large saucepan
  3. 3 Cook shallot mixture until golden brown
garlic cloves, peeled
6
2 inch piece ginger, peeled, sliced
1
chicken thigh, chopped
1 lbs
  1. 4 Add to pan and cook 3 min
red curry paste
2 Tbsp
  1. 5 Add to saucepan
  2. 6 Cook until paste is darkened and mixture starts to stick to pan
ground turmeric
1 Tsp
28oz can tomatoes
1
  1. 7 Squeeze tomatoes between your hands then add to saucepan
  2. 8 Cook, stirring often, until tomatoes stick to pot, about 5min
coconut milk
14 oz
  1. 9 Add to pan and stir until flavors meld, 8-10 min
salt
mixed veggies
1 lbs
  1. 10 Add veggies to pan and pour in enough water to cover
  2. 11 Bring to simmer and cook until veggies reach desired doneness
  3. 12 Serve over rice or rice noodles
SCALING: