Cooking with kids Thai Curry
This recipe works with any protein (beef, chicken, seafood and even tofu) It's easy enough to do it with kids. Make the rice before you start the curry.
Ingredients
- 1 pound shrimp seafood, chicken, beef or tofu
- 2 tablespoons refined coconut oil can be replaced for vegetable or canola oil
- 2 tablespoons red Thai curry paste
- ¼ teaspoon kosher or sea salt
- 1 stick of lemongrass chopped optional
- ½ red/purple onion peeled and diced
- ½ red bell pepper seeded and sliced
- 1 cup coconut milk
- 2 tablespoons peanut butter
- 1 tablespoon brown sugar
- ¼ teaspoon red chili flakes optional
- 2 teaspoons ground ginger optional
- 2 tablespoons basil leaves chopped
- cilantro chopped or whole to garnish
- 1 lime cut in quarters
Instructions
- Rinse shrimp or seafood getting it ready to cook (if you using beef/chicken/tofu just cut it in 1 inch cubes.)
- Heat the coconut oil on a skillet over medium high heat. Add the onion, peppers, lemongrass and cook until softened.
- Add the shrimp or whatever protein of your choice. Cook it until ready (for seafood no longer then 4 minutes.)
- Add curry paste, peanut butter and a little bit of the coconut milk mixing it until all is dissolved and combined.
- Add the remaining coconut milk, basil, ginger, salt, sugar and pepper flakes.
- Bring to a boil then reduce to simmer.
- Serve over rice or noodles. Garnish with more cilantro and basil, and a splash of lime juice.