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.