About 1 hour
- 1 C chopped onions
- 4 tsp olive oil, divided
- 1 green or red bell pepper, cut into strips
- 1 lb uncooked chicken (cut into bite sized cubes) or shrimp
- 1 Tbs red curry paste
- 2 Tbsp water
- 1 C coconut milk (14 oz can)
- 1 tsp curry powder
- 1-2 tsp salt (2 maybe too much)
- 1-2 tsp chicken base (I like better than boullion, but if you use boullion, cut out the salt) or fish sauce
- 3 C cooked brown rice
In a large skillet, saute the onions on medium in 2 tsp. Oil until caramelized, 8-10 minutes. Meanwhile, in another large skillet, saute pepper strips and remaining oil on medium, about 3 minutes. Add the shrimp or chicken; cook for another 2-3 minutes, until they are opaque.
In a blender, puree onions and curry paste with water until almost smooth. Add puree, coconut milk, and curry powder, salt and fish sauce (or chicken bouillion) to the shrimp mixture. Bring to a boil and cook, uncovered, 2-3 minutes to thicken slightly. Stir in the rice; cook another minute or two. Serves 4