Amy’s Crazy-Good Coconut Curry
1 Tbsp cooking oil
1 medium white onion, sliced thin
2 large garlic cloves, roughly chopped
2 cups chopped uncooked chicken tenderloin
1 can coconut milk
½ cup sweet coconut syrup (you can find this right with regular syrup at the store)
1 inch peeled and then halved chunk of fresh ginger
¼ cup thin sliced fresh lemon grass (or 2 tsp. lemon grass paste)
2 Tbsp fish sauce
2 Tbsp brown sugar
1-3 tsp. Red Curry paste (less for less heat, more for good spice!)
1 cup fresh chopped cilantro
1 red bell pepper, diced
The juice of ½ a lime
½ cup julienne of fresh basil
2 cups cooked brown rice
Cook rice: 1 cup dry brown rice, 1 ¾ cup water, dash of salt. Bring all three to boil, lid on, reduce heat to low simmer, 40- 45 minutes, or until tender.
Saute onions, garlic, and chicken in heated cooking oil until veggies are translucent and chicken is cooked through, about 5-7 minutes.
Add the coconut milk, sweet coconut syrup, ginger, lemon grass, fish sauce, brown sugar, curry paste to the chicken and onions.
Bring to a low boil, then reduce heat to medium-low and let simmer, stirring occasionally, 10-15 minutes until sauce thickens. Turn off heat.
Add cilantro, red bell pepper, lime juice, and basil. Stir to combine.
Serve over rice.