Thai Red Curry

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So – it has been a while since I have made a post. This dish, however, is post worthy! I have been super busy being mom, student, wife, sign craftsman, plus some – BUT – I am hoping to do better in the coming weeks about making and posting DelishUS food. So heres my method for Thai Red Curry, and please don’t be scared because it looks like a lot of ingredients. It is pretty simple, and super yummy!

**(BTW this made a GIANT batch of curry. If you are feeding two people, or only want to make enough for one dinner, I would suggest halting the recipe.)

Ingredients:

2 tbs olive oil

4 cloves garlic, sliced

1/2 inch fresh ginger, grated

1 1/2 cup green bell pepper, sliced

1 1/2 cup white onion, sliced

1 1/2 cup yellow bell pepper, sliced

1 jalapeno, diced small (optional)

2 lg carrots, peeled and sliced

2 med potatoes, cubed

1 lb pork chops, sliced thin

4 tbs thai red curry paste

2 cans full fat coconut milk

3 stalks of kale, rib removed and sliced thin

4 tbs soy sauce

2 tbs rice vinegar

1 can water chestnuts

1 tbs fresh lime juice, plus wedges for garnish

1 tsp sugar

Salt and Pepper to taste

**1 tbs corn starch mixed with 1 tbs cold water to thicken, if desired

Garnishes:

Cilantro, chopped

Peanuts, chopped

Sriracha

Rice

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Start by placing the olive oil in a pan over medium high heat. Add in the onions and all of the peppers. Sauté until soft-ish and they are beginning to become translucent.

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Next, add in the carrots, potatoes, ginger, and garlic to the pan. Sprinkle with salt. Stir to combine.

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Once all of the veggies are bringing to soften, add in the red curry paste and stir to coat all the vegetables. Cook for 2 minutes, stirring frequently.

Add in the sliced pork, stir to combine.

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Once the pork is mostly cooked, add in the coconut milk, soy sauce, vinegar, sugar, and lime juice. Stir.

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Let the pot simmer for about 15 minutes, until all of the veggies are fork tender and the meat is cooked through. Stir in the kale and water chestnuts.

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At this point, the curry will be thickened a bit, but still pretty thin. I happen to like a thicker curry, so at this point I added in a slurry of 1 tbs corn starch and 1 tbs cold water. Stir into the curry while still boiling, and it will make the curry perfectly saucy.

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Serve in a bowl with rice, garnish with cilantro, peanuts, and Sriracha. DelishUS!

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