Easy Can Red Curry

Easy Can Red Curry

• 154 g onion
• 10 g olive oil
• 6 g curry powder
• 6 g Tumeric (powder)
• 6 g Red Curry Paste (Chef’s choice brand)
• 11 g Squid Sauce
• 1 can coconut milk
• 1 can Crushed tomato
• 10 g brown sugar
• 4 portions chicken Maryland
• 5 gram salt
• 10 g lime juice

Notes

• You can use 4 large fresh tomatoes instead of tinned tomato (crushed or whole)
• If you don’t want to weigh in the amounts - here is the conversion - Tumeric (2 tsp) Curry powder (2tsp) red curry paste (1tsp) sugar (2 tsp) fish/squid sauce (1 tblspn), onion (1 whole onion quartered)
• The curry powder is X brand
• The red curry paste ‘chef’s choice’ is HOT AF , hence the small amount. Add more or less depending on the brand you buy. Most recipes I see use ‘masari brand’
• I make the sauce and pour the mixture over the chicken, and freeze the rest of the sauce.
• Serve it over 11 minute rice
• Lime juice can be fresh or out of the bottle
• Squid sauce can be substituted with fish sauce. ONLY add the salt after you’ve finished cooking your sauce as you may prefer more or less salty type of food