Red Curry

Ingredients:

- 1 1/2 Pounds Meat of your choice (ie, shrimp, beef, chicken)
- 1 tablespoon Fresh Ginger, minced
- 2 Garlic Cloves, minced
- 1 tablespoon Sesame Oil
- 1 Red Bell Pepper, roughly chopped
- 2-3 teaspoons Thai Red Curry Paste *
- 1 Thai Red Chili, minced (optional)
- 1 teaspoon Curry Powder
- 1 15 ounce can Coconut Milk
- 2 tablespoons Soy Sauce
- 1 tablespoon Brown Sugar
- 1/4 cup Cilantro, chopped
- Rice (to serve with)

*Use as much red curry paste to your desired taste. I add a lot of this for added heat and flavor

**You can use virtually any meat or vegetable in this dish. As pictured, I made it with red and green bell peppers, onions, mushrooms, and beef. This would be equally good vegetarian, with sauteed tofu, eggplant, mushrooms, onions, peppers, etc.

Directions:

- If you are using meat in this dish, saute your meat with the ginger, garlic, and sesame oil in a large skillet over medium high heat. Remove meat and set aside. Proceed to saute your vegetables, and fresh red chili if using. Add more sesame oil as needed. Note that if you aren't using meat, saute your vegetables and/or tofu with the ginger/garlic.
- Add curry paste and curry powder to the skillet. Cook for a couple minutes, stirring . Stir in the coconut milk, soy sauce, and brown sugar. Cook, stirring constantly until the curry paste is fully dissolved. Taste for seasonings. Add more paste, soy sauce, etc as needed.
- Return meat to the pan (if using), and cook until heated. Stir in cilantro, and serve immediately over rice.