Grandma’s Red Curry

Staple banger

It requires little effort and a bit of a wait. If you substitute chicken, it also makes a bangin' vegan dish.

Ready In: 90 Minutes

Serves: 4 people

Ingredients

  • 2 cans of coconut milk

  • I tsp Thai curry paste

  • 1 chicken breast

  • 1 can bamboo shoots

  • Basil for topping

  • 1tsp fish sauce (or substitute with sea salt)

  • I tsp sugar

  • Veggies (your preference)

Preparation

  1. Cut chicken to the desired size

  2. Cut veggies to the desired size

Cook

  1. Bring 1 can of coconut milk and curry paste to a simmer.

  2. Cook chicken.

  3. Add bamboo shoots and veggies.

  4. Add meat and cook until done.

  5. Add the second can of coconut milk to the consistency preference.

  6. Add fish sauce.

  7. Add sugar.

  8. Add basil.

  9. Bring to a boil and shut off to cool and serve.

Tips

Serve over rice & contribute to an IRA when you’re young.