Lakin/Thompson Recipes

Ingredients Shrimp

1. 1 tbsp canola oil (or peanut).
2. 1 large onion (sliced)
3. 2 cloves garlic (minced)
4. 2 tsp ginger (minced)
5. 1-2 tbsp red curry paste
6. 1 can (14 oz) light coconut milk
7. 1 cup chicken stock
8. 1 large sweet potato (cubed)
9. 8 oz fresh green beans
10. 1 lb boneless, skinless chicken breasts (sliced ito 1/4 inch pieces)
11. Juice from 1 lime.
12. 1 tbsp fish oil (optional)
13. cilantro (chopped) for garnish.
14. Siracha / Hot sauce for heat (1-10 drops)

 

Preparation

1. Heat the oil in a large saucepan or pot over medium heat.
2. Add the onions, garlic, and ginger and sauté for about 5 minutes, until soft and fragrant.
3. Add the curry paste, cook for a few minutes, then stir in the coconut milk and broth and bring to a simmer.
4. Add the sweet potato and simmer for 10 minutes.
5. Stir in the green beans and chicken and cook for about 5 minutes, until the vegetables are just tender and the chicken is cooked through.
6. Stir in the lime juice and fish sauce, if using. Serve over steamed brown rice, garnished with cilantro or basil, if you like.
7. Add siracha sauce for heat to taste (be careful-hot stuff)

Notes

"Serve with rice in a bowl. You can subsitute chicken with shrimp "