Red Curry

Korbin made this for us! It was delicious and we even made it two nights in a row! It tasted just like a restaurant's. Here is the link to where we found the recipe: 

http://www.marcussamuelsson.com/recipe/red-thai-chicken-and-pumpkin-curry-recipe


Ingredients:

• 1 small onion, yellow
• 1 clove garlic, minced
• 1 1/2 tbsp red Thai curry paste
• 1 can unsweetened coconut milk
• 1 tsp palm sugar/ brown sugar
• 3 tbsp grape seed or vegetable oil
• 1lb boneless and skinless thighs, cubed in to 1"piece
• 1/2 red bell pepper, julienne
• Juice from 1 lime
• Handful of fresh cilantro, on stem (I" long pieces)
• 1/4 cup fresh Thai basil
• Salt
• Steamed rice or a toasted baguette
• Cayenne Pepper
• 
  

Directions:

1. Blend the red curry paste, the onions and garlic. Heat the oil in a pan and saute the mixture over low to medium heat until the aromas of paste begin to emerge.

2. Shaking the can well, whisk in half the coconut milk and all the sugar to the pan. Once the oil begins to separate from the mixture, add the chicken and simmer until the chicken is fully cooked. Add the pumpkin, julienne of red pepper and the remainder of the coconut milk and cook until the pumpkin is fork tender. Taste and season with salt if necessary and add the lime juice.

3. Remove from heat, add the basil leaves and garnish with cilantro.