Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 cup Organic Chicken Bone Broth
- 1 14 oz can full-fat coconut milk
- 3 tablespoons chopped fresh cilantro
Method
- In a large pan, heat the olive oil over medium heat.
- Add the bell pepper, onion, garlic, and ginger and stir to combine. Cook for 3 minutes, until slightly softened.
- Stir in the curry paste and cook for 3 more minutes over medium-low, stirring often.
- Add the bone broth and the coconut cream from the canned coconut milk (not the liquid). Season with the salt and pepper.
- Simmer covered for about 10 minutes, stirring occasionally.
- Serve over rice, garnished with cilantro. Add tofu, chicken, prawns or whatever you prefer!
