Thai Curry

Thai Curry
Prep Time: 30 min     Cook Time: 15 min    Ready In: 45 min
Serving Size: 8



This was my first time making curry from scratch and I really like this recipe : )

INGREDIENTS

8 Pieces of Skinless, Boneless Chicken Thigh
2 Cups Green Peas
1 Can Coconut Milk

2 Lemongrass
1/2 Bunch of Coriander
1 Tbs Tomato Puree
1 Red Bell Pepper
1 Chili
2 Cloves Garlic
1 Ginger (Size of a thumb)
5 Lime Leaves
3 Tbs Oil
2 Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tbs Sesame Oil
1/2 Lime Juice


DIRECTIONS


Pre-heat oven to 450 degrees. Cut the red bell pepper into quarters and spray on some oil.
Grill the pepper for 15 minutes. Place the pepper into a food processor.

Spank the lemongrass and cut them into two inches long. Put the lemongrass and all other ingredients EXCEPT for chicken, green pea and coconut milk into the food processor.

Process the spices until it is paste like thick consistency.

Bring a pot to medium heat. Sear chicken with 1 Tbs oil for about 5 minutes. Add in curry paste and coconut milk, cook for 5 more minutes.

Add in peas and let curry simmer for another 5 minutes.

Serve curry over a bed of rice and enjoy!