Transport yourself to the sunny shores of Thailand with our Creamy Coconut Curry recipe. Known for its luscious and velvety texture, this curry showcases the tropical flavors of coconut milk, combined with an array of aromatic spices and tender protein or vegetables. Each spoonful reveals a rich and creamy sensation that will transport your taste buds to paradise. Whether you're a fan of seafood, chicken, or prefer a vegetarian option, this Coconut Curry recipe is a delightful journey into the heart of Thai cuisine.
Ingredients:
- 1 lb (450g) chicken, shrimp, or tofu, sliced
- 1 can (14 oz) coconut milk
- 1/4 cup Coconut Curry Sauce from Sarakku
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- Fresh cilantro for garnish
Instructions:
- Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onion and cook until softened.
- Add the chicken, shrimp, or tofu to the pan and cook until browned on all sides.
- Stir in the Coconut Curry Sauce and cook for a minute to coat the meat/tofu.
- Pour in the coconut milk and bring to a simmer.
- Add the red bell pepper and mushrooms to the pan. Stir well to combine.
- Cover the pan and simmer for 10-15 minutes until the vegetables are tender.
- Stir in the fish sauce and palm sugar. Adjust the seasoning to taste.
- Garnish with fresh cilantro before serving the Coconut Curry over steamed jasmine rice.
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