Ingredients
2 cups rice
2 tablespoons of butter or olive oil
1 small or medium onion, chopped
1/2 teaspoon ground ginger or a small piece of chopped up fresh ginger
2 - 3 tablespoons of Thei red curry paste
1 can coconut milk
1 cup bone broth
vegetables (broccoli, peppers, green beans, etc.)
1 tablespoon fish sauce
2 tablespoons Bragg's liquid aminos
chicken or shrimp (I use 2 chicken breasts or about 2 cups shrimp.)
Directions
1. Put rice into a sauce pan and add twice as much water. (2 cups rice, 4 cups water) Bring to a boil. Once it's boiling, turn the temperature down low (to about 3) and let simmer until the water is gone. While the rice is cooking, begin the curry.
2. In a stainless steel fry pan, heat oil on medium heat (around 5).
3. Chop up onion and add it to the oil. Let it cook, stirring every minute or so, until the onion is soft and translucent.
4. Add ginger, curry paste (or curry powder if we're out of paste), coconut milk, and broth.
5. Add vegetables (either fresh chopped or frozen) and let cook over medium heat.
Chicken Curry Directions...
6. In a separate pan, fry up chunks of chicken in a few tablespoons of oil. Stir the chicken occasionally. Cook until lightly browned.
7. If everyone wants chicken in their curry, then add it to the vegetable mixture.
8. Add fish sauce. I know it smells horrible, but it's going to make the curry taste good. And add the Braggs.
9. Serve.
Shrimp Curry Directions...
6. Allow the curry to simmer about 15 minutes.
7. Add the shrimp, fish sauce, and liquid aminos. Cook until the shrimp is pink. (Or, if it was precooked and already pink, then until it's thawed.) Don't overcook shrimp! It'll be too chewy then. But you also don't want any translucent blue bits on the shrimp. That means it's still raw.
8. Serve.
