Korean Curry

Ingredients

Cooked rice

4 cups, for serving

Salt

1 teaspoon, to taste

Sugar

1 tablespoon, adjust as needed

Fish sauce

2 tablespoons

Chicken or vegetable broth

2 cups

Coconut milk

1 can (13.5 ounces)

Protein of your choice (chicken, beef, tofu)

1 pound, cubed

Carrots

2 medium, sliced

Potatoes

2 medium, diced

Red pepper flakes

1 teaspoon, adjust for spice preference

Turmeric

1 teaspoon

Curry powder

2 tablespoons

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Vegetable oil

2 tablespoons

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the curry powder, turmeric, and red pepper flakes. Mix well to coat the onions and spices, allowing the flavors to meld.
4. Add the diced potatoes and sliced carrots to the pot, along with your protein of choice. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
5. Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender.
6. Stir in the fish sauce, sugar, and salt. Taste the curry and adjust the seasoning as necessary.
7. Serve the Korean curry hot over cooked rice, garnishing with fresh herbs or green onions if desired.