THAI COCONUT CURRY STIR FRY SERVES 4 INGREDIENTS 3 tablespoons oil (avocado, coconut, or canola) ½ red onion, sliced ¼ inch thick 1 cup sliced mushrooms (shiitake or button) 1 red bell pepper 1 cup broccoli cut into bite-sized pieces 3 tablespoons Asian chili-garlic sauce 2 tablespoons grated garlic 1 tablespoon grated ginger 1 teaspoon ground turmeric 1 can (about 13.5 fluid ounces) full-fat coconut milk 2 tablespoons light brown sugar 1 pound protein (additional 1 cup mushrooms + 1 cup broccoli, or sliced boneless skinless chicken breast, or peeled deveined shrimp) 1 lime ¼ cup chopped cilantro Salt and pepper to taste DIRECTIONS ▪ If you’re including chicken breast, slice it into strips and set it aside. ▪ Heat one tablespoon of oil in a skillet over medium-high heat until it shimmers. ▪ Slice the onion into ¼ inch thick slices, add them to the skillet, then season with salt and pepper. Cook 4-5 minutes until soft, then transfer the onions to a large bowl. Copyright © 2020 Fiddlehead Chef, LLC all rights reserved. www.fiddleheadchef.com ▪ Slice the mushrooms, add them to the skillet, then season with salt and pepper. Cook 5 minutes until the mushrooms begin to turn brown, then add them into the large bowl too. ▪ Slice the bell pepper into strips. Add another tablespoon of oil into the skillet, then cook the pepper strips 5 minutes until they begin to brown. Add the peppers to the large bowl as well. ▪ Chop the broccoli florets into bite-sized pieces, then add them to the skillet. Cook the broccoli 7-8 minutes until they begin to soften, then add them to the large bowl. ▪ Reduce the skillet heat to medium. Add the last tablespoon of oil, Asian chili-garlic sauce, garlic, and ginger, then stir constantly for one minute. ▪ Add turmeric to the sauce, then stir 30 more seconds. ▪ Slowly pour the coconut milk into the skillet while stirring to scrape any bits from the bottom. Add brown sugar. ▪ If you’re including chicken, now is the time to add it. If you’re including shrimp, it will be added later. ▪ Reduce the heat to low, cover, then simmer the curry for 20 minutes. ▪ Turn off the heat. Stir the vegetables from the large bowl into the sauce skillet. ▪ If you’re including shrimp, now is the time to add it. Cover the skillet, then wait 10 minutes to allow the residual heat to cook the shrimp until the color is pink. ▪ Slice open the lime, juice it, then remove any seeds from the juice. Stir in the lime juice and cilantro. Enjoy! CHEF’S TIP: Consider pairing with Fiddlehead Chef Lime Scented Jasmine Rice or rice noodles! Copyright © 2020 Fiddlehead Chef, LLC all rights reserved. www.fiddleheadchef.com .