Our Favorite Thai Dish

Thai Coconut-Curry Sauce
From the Kitchen of Diane Jaggi
1 teaspoon dark (or regular) sesame oil, divided
2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced
¼ cup finely chopped red bell pepper *(see notes below)
2 tablespoons cup chopped green onions *(see notes below)
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium (or regular) soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light (or regular) coconut milk
2 tablespoons chopped fresh cilantro (optional)
3 (6-ounce) tilapia fillets or 1 breast of chicken breast (cut small and cook before) or tofu
Cooking spray
2 cups hot cooked basmati rice
3 lime wedges

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Add fish/chicken/tofu. Remove from heat.

Serve with rice, and lime wedges and cilantro.

*Instead of green onions you could use any kind of onion.  I add potatoes and green beans too.
**Nina's Notes:  I usually add veges like a stir fry blend or peas and carrots, we also like it spicy so we add Sirachi sauce or red pepper flakes.