Thai Red Curry

Warm a large skillet over medium heat. Add the oil. Once it is hot, add the onion, a sprinkle of salt, and stir often, until the onion softens (5 minutes). Add the ginger, garlic and cook for 30 seconds while you stir. Add the bell peppers and carrots. Cook until the bell peppers are tender, stirring occasionally. Next, add the chicken (if using), curry paste, fish sauce, and cook, stirring often for 5 minutes. Add the coconut milk, water, sugar, and combine. Simmer over medium heat for 5 to 7 minutes. Microwave the Grain Trust Rice for 3 minutes (I like to take it out of the bag and microwave the frozen rice in a bowl). Season with tamari and more salt if needed. Serve with rice and enjoy.