Quick Red Curry

When most people are under the weather they reach for a bowl of chicken noodle soup. Or tomato soup. Or a cup of broth. I, however, am not a soup person. I'm much more likely to reach for a piece of toast with butter and Marmite or bowl of pasta with parmesan cheese. Or, a good, hearty, soothing stew.

Today was one of those days where my stomach was a mess, so I spent the afternoon at home routing some emails from the fetal position. I knew I needed something good and warm to coat my stomach that was quick enough to throw together while able to stand up straight. So I went for a mild red curry.

This curry isn't traditional by any means, but more so a simplified version to satisfy a craving without takeout (or coat your tummy in delicious coconut milk). Add any vegetables you have - I included what was sitting around in the fridge.

Quick Red Curry (serves 2)

• 2 T coconut oil
• Mixture of vegetables you like, thinly sliced (red peppers and zucchini were great, I added in okra for good measure)
• 8 oz shredded chicken (perfect for a rotisserie from the store, or boil and shred some chicken breasts)
• 2 T red curry paste
• 2 c coconut milk
• 2 cloves garlic, minced
• 2 T soy sauce
• 1 t ground ginger
• 2 T rice vinegar
• Handful of fresh basil leaves
• Salt and pepper

Put the coconut oil in a wok and heat over medium high heat. Add the veggies and stir fry until they start to soften. Add the shredded chicken and toss until it's started to warm through.

Add the red curry paste and crushed garlic and stir fry for about a minute, tossing with the vegetables and meat. Add the coconut milk, soy sauce, ground ginger and vinegar and stir to combine. Bring to a boil and simmer for about 5 minutes, or until slightly thickened.

Add the basil leaves and cook a minute more, until the leaves are softened. Serve with rice or just as a bowl of stew-y soup, just how I like it.