This can be made in about 40 minutes and serves about 4 people.
3 chicken breast ( or replace with vegetables)
1 green pepper
1 nub of ginger
4 garlic cloves
3 table spoons of minced lemon grass
1 lime juice
Hand full of Cilantro and Basil
3 tablespoons fish sauce
3 tablespoons soy sauce
1 table spoon thai red curry paste
1 tablespoon Jamaican curry powder
1 can coconut cream
1 can coconut milk
1 can water
1- slice up all veggies and put it in a pot
2- cut the chicken breast in cubes
3- Heat a couple of tablespoons of vegetable oil in a wok on medium heat.
4- Put in a tablespoon of red curry paste and stir fry the red curry paste until it’s brown or fragrant
5- Put in the cubed chicken breast and brown slightly
6- Pour in the coconut cream and coconut milk , stir till it’s evenly mixed.
7- In a separate stock pot, put in the vegetables and transfer the stir fried items into the stock pot.
Fill one can of water and pour in stock pot
8- Put all the other ingredients in the stock pot:
fish sauce, soy sauce, minced garlic, minced lemon grass, sliced ginger, Jamaican curry powder, cilantro, green pepper, zucchini tomato,
9- Bring to boil and simmer for 5-10 mins
10- Serve with fresh basil and cilantro on top with a side of rice.
Hope you enjoy this recipe and please leave me a comment on your thoughts!