Chicken and Red Curry
red (or green) Thai curry paste
can coconut milk
Thai fish sauce
boneless, skinless chicken breast cut in small pieces
small can of bamboo shoots
a red pepper, cut into strips
In a large skillet, stir the curry paste into the coconut milk and simmer gently 5 minutes or so.
Stir in the broth, brown sugar, and fish sauce. Then add the chicken and vegetables. Simmer gently, stirring now and then, until the chicken is cooked through, about 10-15 minutes. Serve over rice.
Chicken and Red Curry https://cheapcooking.com/red-chicken-curry-in-coconut-milk/ March 29, 2009