My thai red curry

I like this recipe because it has a professional taste and is super easy to make. There are a few ingredients, but there’s no x-factor in the process. Just chop, put in, and wait.

Ingredients

• 2 onions, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tablespoons of rapeseed oil
• 2 teaspoons of red curry paste
• 2 cm of fresh ginger
• 1 pot of coriander
• 2 tablespoons of tomato puree
• 4 tablespoons of fish sauce
• 4 tablespoons of soy sauce
• 4 dl of coconut milk
• salt
• pepper
• 600 g of chicken breast in strips
• 2 bell peppers, in strips
• 1 pack of sugar peas
• 2 spring onions, finely chopped
• 0.5 chili peppers (optional)

Side dish

4 servings of cooked rice

Process

1. Fry the onion and garlic in oil. Add the curry paste, ginger, coriander, tomato puree, fish sauce, soy sauce, and coconut milk. Use a mixer to blend it into a smooth texture. Add pepper and salt if needed.
2. Fry the chicken and set it aside.
3. Fry the remaining vegetables and set them aside.
4. Combine both the chicken and the vegetables into the sauce.
5. Prepare rice and serve. Add some coriander on top of the rice.