Quick Red Curry

• 2 Tablespoons Vegetable Oil
• 2 cloves Garlic, Minced
• 1 teaspoon Ginger, grated
• 1 whole Onion, Sliced
• 2 Tablespoons Red Curry
• 6 ounces, fluid Coconut Milk
• 6 ounces, fluid Water Or Stock
• 1 whole Red Bell Pepper, Cut Into Strips
• 1 whole Green Bell Peppers Cut Into Strips
• 1 cup Snow Peas
• 1/2 cups Carrot, Shredded Or Cut Into Match Sticks
• 1 pound Fully Cooked Protein (Tofu, Chicken, Pork, Shrimp, Or Fish)
• 1 bunch Scallions, Sliced
• 1/2 whole Cucumber, Seeded And Cut Into Match Sticks
• For Serving: Rice, Noodles Or Pasta
• Optional Garnishes, Such As Diced Tomato, Chopped Cashews Or Peanuts, Sriracha Sauce, Fresh Lemongrass, Basil, Or Cilantro

1. Heat vegetable oil in a deep saute pan, or a large Dutch oven.
2. Add the garlic, ginger, onions, and red curry paste and saute until fragrant.
3. Stir the ingredients so that they do not brown.
4. Once they are softened, quickly add the coconut milk and water, then raise the temperature to bring the mixture to a boil.
5. Add the peppers, snow peas, and carrots, then reduce the pot to a simmer.
6. Once the vegetables have softened a little, add your protein (fully cooked) and simmer until it is heated through.
7. Stir in the scallions, then remove from heat.
8. Serve over rice, noodles, or pasta and top with cucumber and any other desired garnishes.
9. Optional garnish: diced tomato, chopped cashews or peanuts, siracha sauce, fresh lemongrass, basil, or cilantro.

vegetable oil, garlic, ginger, onion, red curry, fluid coconut milk, water, red bell pepper, green bell peppers, snow peas, carrot, chicken, scallions, cucumber, rice, tomato

Taken from tastykitchen.com/recipes/main-courses/quick-red-curry/ (may not work)