Chicken in red curry

This is just one version of red curry. I have used here chicken but you can also try it with salmon. For spice up the red curry more you can use fresh chili. Remember that the hotness of chili is in its seeds.

Ingredients:

4 dl coconut milk

300 g sliced chicken
3 teaspoons of red curry paste
1 onion
1 clove of garlic
2 carrots
4 thin slices of fresh ginger
Lime leaves
Lemon grass
2,5 dl chicken or vegetable bouillon
2-3 teaspoons of soy sauce
1-2 teaspoons of fish sauce
1 spring onion
Bok Choy leaves
(Juice of ½ lime)

Fry the chicken slices to golden brown in soy oil. Add the sliced onion, garlic and carrot pieces and cook for a couple of minutes. Add the red curry and coconut milk and stir it well. Add the soy sauce, fish sauce, bouillon, ginger, lemon grass and lime leaves. Let it cook for 3-4 minutes. Add the bok choy leaves and spring onion during the last minute of cooking. If you like the taste of lime you can add also some lime juice in the end of cooking.

 Serve with sticky rice.