thai coconut curry

stir fry

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INGREDIENTS

3 tablespoons oil (avocado, coconut, or canola)

1⁄2 red onion

1 cup sliced mushrooms (shiitake or button)

1 red bell pepper

1 cup broccoli

3 tablespoons Asian chili-garlic sauce

2 tablespoons grated garlic

1 tablespoon grated ginger

1 teaspoon ground turmeric

1 can (about 13.5 fluid ounces) full-fat coconut milk

2 tablespoons light brown sugar

1 pound protein (additional 1 cup mushrooms + 1 cup broccoli, or sliced boneless skinless chicken breast, or peeled deveined shrimp)

1 lime

1⁄4 cup chopped cilantro

Salt and pepper to taste

DIRECTIONS

Fiddlehead Chef Thai Coconut Curry Stir Fry with Lime Jasmine Rice

  • If you’re including chicken breast, slice it into strips and set it aside.

  • Heat one tablespoon of oil in a skillet over medium-high heat until it shimmers.

  • Slice the onion into 1⁄4 inch thick slices, add them to the skillet, then season with salt and pepper. Cook 4-5 minutes until soft, then transfer the onions to a large bowl.

  • Slice the mushrooms, add them to the skillet, then season with salt and pepper. Cook 5 minutes until the mushrooms begin to turn brown, then add them into the large bowl too.

  • Slice the bell pepper into strips. Add another tablespoon of oil into the skillet, then cook the pepper strips 5 minutes until they begin to brown. Add the peppers to the large bowl as well.

  • Chop the broccoli florets into bite-sized pieces, then add them to the skillet. Cook the broccoli 7-8 minutes until they begin to soften, then add them to the large bowl.

  • Reduce the skillet heat to medium. Add the last tablespoon of oil, Asian chili-garlic sauce, garlic, and ginger, then stir constantly for one minute.

  • Add turmeric to the sauce, then stir 30 more seconds.

  • Slowly pour the coconut milk into the skillet while stirring to scrape any bits from the bottom. Add brown sugar.

  • If you’re including chicken, now is the time to add it. If you’re including shrimp, it will be added later.

  • Reduce the heat to low, cover, then simmer the curry for 20 minutes.

  • Turn off the heat. Stir the vegetables from the large bowl into the sauce skillet.

  • If you’re including shrimp, now is the time to add it. Cover the skillet, then wait 10 minutes to allow the residual heat to cook the shrimp until the color is pink.

  • Slice open the lime, juice it, then remove any seeds from the juice. Stir in the lime juice and cilantro. Enjoy!

CHEF’S TIP:

Consider pairing with Fiddlehead Chef Lime Scented Jasmine Rice or rice noodles!