Thai Chicken

3 cloves garlic, chopped
Vegetable or olive oil
2-3 Tbsp Ginger
1 - 13.5 oz can coconut milk
2 Tbsp red curry paste


Sauté garlic in oil. Add ginger and coconut milk. Stir in red curry paste and mix. Allow to simmer until slightly reduced. Serve with basmati rice and grilled chicken.


- For ginger, I cheat and use the stuff that comes in a tube from the refrigerated herb section at the grocery store. I’m sure freshly grated would be better.
-Coconut milk - don’t use light. We like the Chaokoh brand of coconut milk (comes in a brown can)
- We’ve made with grilled salmon too, and it was really good. Use whatever protein you prefer!
- We once marinated the chicken in olive oil mixed with red curry paste and that was good too. 


Sent with aloha from my iPhone