Thai Red Carrot Curry

I was on a whim of trying something new today. I had about a half cup of baby carrots and some thai red curry paste that I have purchased from my local thai restaurant. I thought maybe I could make it a carrot curry sauce. And so I did. For the curry paste recipe, incorporate 1/2 cup carrots with 2 tbsps of your favourite red curry paste. Blend with 1/2 cup of coconut milk. You should end up with a chunky paste.

Ingredients:
2 chicken breasts, sliced
1 tbsp fish sauce or tamari sauce
1 tbsp golden cane sugar or palm sugar
2 tbsps corn starch
2 tbsps garlic granules
1/2 cup carrot, roughly chopped
2 cups coconut milk, seperated into 1-1/2 cups & 1/2 cup
2 tbsps red Thai curry paste
1 handful coriander leaves, roughly chopped
1 cup asparagus, 1" lengths
1 cup mushrooms, sliced
1 garlic clove, minced
1 ginger slice, minced

In a glass bowl marinate chicken with fish sauce, sugar, corn starch and garlic granules for 30 minutes to an hour.

In a wok heat up 1 tbsp of cooking oil, add garlic and ginger and stir till it is golden brown. Add mushroom slices and pan fry till golden brown. Add chicken and let cook for 5 minutes, occassionally stirring. Add curry paste and 1-1/2 cups of coconut milk. Simmer for 3 minutes. Add asparagus, stir and cover for 1-2 minutes. Remove from heat and serve with coriander as a garnish.

Keep in mind that the vegetables can be substituted with any vegetable of your choice. But the carrots will remain an ingredient for the sauce. :) You can also make this a vegetarian dish, use tempeh or tofu in place of the chicken. If you want it to be a vegan dish, then use tamari instead of fish sauce.

This curry is best served hot with steamed rice or flat bread. Hope you enjoy my recipe and feel free to leave me a comment below.

Happy Cooking :)