yikesadoodle!

Easy, warm, delicious.

Ingredients:

 For the chicken (optional):

• 1 lb chicken, sliced thin
• 2 tbsp water
• 2 tsp corn starch
• 1 tsp neutral oil
• 1 tsp oyster sauce

 For the rest of the curry:

• garlic, grated
• ginger, grated
• 2 cans of red curry paste
• 2 tsp brown sugar (or coconut or cane)
• 1 yellow onion, cut into strips
• 1 bell pepper, cut into strips
• green beans
• mushrooms (lion’s mane works great)
• bamboo shoots
• 1 can coconut milk
• 1 tbsp fish sauce
• Thai basil leaves (optional)
• cilantro (optional)

Can be made with any combination of vegetables.

Directions:

1. Combine the sliced chicken with the water, cornstarch, oil, and oyster sauce. Mix well to combine, and set aside for 15 minutes.
2. Heat a wok, add oil, spread to coat pan. Add the chicken and stir-fry until the chicken is fully cooked and lightly browned. Turn off the heat, remove the chicken to a bowl, and set aside.
3. If needed, add water to the pan to de-glaze.
4. Over medium-low heat, add more oil to the pan, along with the garlic and ginger, and fry for 1-2 minutes until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar.
5. Turn up the heat and add the onion, cook for a minute. Then, add the remaining vegetables and cook for 5 minutes, until vegetables are desired amount of done.
6. Add the coconut milk and fish sauce and bring to a simmer (avoid boiling it too high, or the coconut milk may split).
7. Stir in the chicken and cook for one additional minute. Add in basil if desired and stir to wilt. Garnish with cilantro, also if desired.

Recipe based on X, with modifications to taste.