Thai Basil Chicken Curry
A favorite staple meal in both Farmer Mandy and Farmer Jeni's households, however Jeni would omit the chicken and add mushrooms or tempeh. Farmer Mandy switches it up with chicken, tofu, or beef.
1 lb Protein of Choice
1 TBSP Curry Powder
1 Large Onion, diced
1 Bell Pepper, diced
2 small Spicy Peppers, or 1 more bell pepper, diced
2 large or 4 small potatoes, peeled and diced
5 Garlic Cloves, minced
1 TBSP Fresh Ginger, grated fine
1 TBSP Peanut Oil (olive oil works too, just less flavor)
1 (14oz) can Coconut Milk
1/4 cup Thai Basil, chopped
Cut protein of choice into bite size pieces, toss with curry powder and let sit for thirty minutes to marinate. Cook protein in 1 tsp of oil until done, remove from pan.
Add another tsp of oil to the pan and cook potatoes for 10 minutes by themselves, stirring often. Add a little more oil if needed, then all the peppers and onion. Cook for 5 minutes until peppers and onions star to look soft, then add the garlic and ginger. Cook just until fragrant, less than a minute, and add the coconut milk. Let simmer until the sauce is thickened and all veggies are cooked to preference.
Serve hot over rice and garnish with Thai Basil.
1 lb Protein of Choice
1 TBSP Curry Powder
1 Large Onion, diced
1 Bell Pepper, diced
2 small Spicy Peppers, or 1 more bell pepper, diced
2 large or 4 small potatoes, peeled and diced
5 Garlic Cloves, minced
1 TBSP Fresh Ginger, grated fine
1 TBSP Peanut Oil (olive oil works too, just less flavor)
1 (14oz) can Coconut Milk
1/4 cup Thai Basil, chopped
Cut protein of choice into bite size pieces, toss with curry powder and let sit for thirty minutes to marinate. Cook protein in 1 tsp of oil until done, remove from pan.
Add another tsp of oil to the pan and cook potatoes for 10 minutes by themselves, stirring often. Add a little more oil if needed, then all the peppers and onion. Cook for 5 minutes until peppers and onions star to look soft, then add the garlic and ginger. Cook just until fragrant, less than a minute, and add the coconut milk. Let simmer until the sauce is thickened and all veggies are cooked to preference.
Serve hot over rice and garnish with Thai Basil.