Red Curry

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Ingredients

2 Tbsp olive oil

2 Tbsp sesame oil

2 chicken breasts or 1 container tofu, diced

1 red onion, chopped

4 cloves garlic, minced

1 Tbsp fresh ginger root, minced

1 can coconut cream

3 cans coconut milk

3 jars red curry paste

1 pint heavy cream

2 Tbsp salt

1 Tbsp fish sauce

1 eggplant, diced

2 red bell peppers, sliced

2 cans sliced bamboo shoots

2 cups broccoli crowns

1 cup fresh whole basil leaves

Directions

Step 1

In a soup pot, heat both oils together on medium heat. Cook chicken (or tofu) thoroughly. Add the onion, garlic, and ginger root and cook about one minute, or until fragrant.

Step 2

Add the coconut cream and cook until it reaches a slow boil, then cook for three minutes.

Step 3

Add the coconut milk, red curry paste, heavy cream, salt, and fish sauce. Cook until heated.

Step 4

Reduce heat to medium-low and add the eggplant, bell peppers, bamboo shoots, and broccoli. Allow to simmer until the vegetables are tender, about 10 minutes.

Step 5

Turn off heat and stir in basil leaves.
Serve over a bed of long-grain white rice, brown rice, or quinoa.