Korean Curry

Ingredients

• Cooked rice - For serving
• Salt - To taste
• Sugar - 1 tablespoon
• Fish sauce - 1 tablespoon
• Chicken or vegetable broth - 2 cups
• Coconut milk - 1 can (13.5 oz)
• Protein of your choice (chicken, beef, tofu) - 1 pound, diced
• Carrots - 2, sliced
• Potatoes - 2, peeled and diced
• Red pepper flakes - 1/2 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, 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. Cook until the onion is translucent and fragrant, about 5 minutes.
3. Add the curry powder, turmeric, and red pepper flakes. Stir well to coat the onions and spices.
4. Add the diced potatoes, sliced carrots, and protein of your choice. Cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
6. Stir in the fish sauce, sugar, and salt. Taste and adjust the seasoning if needed.
7. Serve the Korean curry over cooked rice and enjoy!