Spicy curry
This is perfect for my spice palate but adjust as you need
Cooking Instructions
- 1
Adjust for your personal spice level. I sometimes do chicken and veggies but in this one I just did veggies. I used halved baby corn, broccoli, carrots, Brussels and beech mushrooms that I get from my Asian store.
- 2
If using chicken you want to slice it first and season with salt and yellow curry powder and par cook it and set aside.
- 3
Add oil and then chiles and sauté first followed by the garlic and ginger until fragrant
- 4
Add chicken stock, couple pinches of salt and reduce by half
- 5
Add coconut milk, yellow curry powder or red curry, brown sugar followed by a good pinch of salt and stir well, simmer for 5 minutes covered.
- 6
Add veggies of your choice and cook until par tender. For this I added the corn and Brussels for 10 minutes covered, followed by the broccoli for 10 minutes covered and then the carrots and mushroom for 10 minutes covered. (If your using chicken you will want to add it to the pan when you add the carrots and mushrooms)
- 7
Remove from the heat and serve with jasmine rice
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