I wasn’t overly impressed with the beef and red curry, but I think it was the steak that was the problem. Last night I combined a few different curry recipes to come up with a red chicken curry that was delicious! I would have added a can of bamboo shoots if I’d had them around, but that’s the only change I would make.
Thai Red Chicken Curry
Starting with some prepared red curry paste makes cooking up a delicious coconut curry a snap!
Ingredients
- 1 Tbs oil
- 1/2 onion, sliced
- 1 clove garlic, minced
- 1-2 Tbs red curry paste
- 8-10 ounces boneless skinless chicken breasts, cut in 1/4 x 1 x 2 inch strips easiest if partially frozen
- 1 can 16 oz coconut milk
- 1-2 Tbs fish sauce
- 1/4 cup fresh basil, sliced
- 2 Tbs brown sugar
- 1/3 chicken stock
- 1/4 cup peas
- 1/2 cup sliced red peppers
Instructions
- Heat the oil and saute the onion and garlic 1-2 minutes.
- Stir in the curry paste and cook for 30 seconds.
- Add the coconut milk and simmer for 5 minutes.
- Add the other ingredients and simmer for 10-15 minutes, until the chicken is cooked through.
- Serve with rice.
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