Red Thai Curry

Red Thai Curry

• 3 cloves garlic diced
• 2 thai chillies diced
• Gardein Georgia Style Chick’n (7 pieces)
• 1 carrot julienned
• 1 potato peeled & diced
• 1 small onion sliced
• 2 bell peppers sliced (red & green)
• 3 Cups coconut milk
• 1 Cup vegan chicken or vegetable stock
• 1/2 Cup red curry paste
• 3 TBS vegan fish sauce*
• 1 TBS sesame oil
• 1 1/2 tsp salt
• 1 tsp sugar
• Fresh basil
• cooked rice

*vegan fish sauce = 2 TBS coconut aminos, 1 TBS sesame oil, 1/4 tsp seaweed powder, sprinkle black pepper

1. Add sesame oil to a wok on medium heat & and add chick’n. Do not cook with the sauce that comes with the package. Cook chick’n until brown on each side & then transfer to a plate. Slice pieces into strips.
2. Without cleaning the wok, add 1/3 Cup of coconut milk. When milk heats up, add red curry paste & stir.
3. Mix in chick’n strips, Thai chillies, carrots, onions, & bell peppers. Stir continuously making sure the garlic or the sauce doesn’t burn.
4. When the garlic becomes fragrant add the rest of the coconut milk, stock, potatoes, salt, sugar & vegan fish sauce. Turn heat to a simmer & let it cook for 20min to soften the potatoes.
5. Stir in fresh basil. Taste & add salt if needed. Turn off heat & serve over rice or noodles.