Recipe #17: Thai Red (Chicken) Curry

Preparation time: 10 mins

Cook time: 15 mins

INGREDIENTS: 

1 can (13 ounces) Unsweetened Coconut Milk

2 tbsp  Red Curry Paste (Thai Kitchen®)

1 tbsp  Fish Sauce (Thai Kitchen®)

1 tbsp brown sugar

1 lb chicken breasts (cut into thin slices) 

3 cups assorted vegetables 

            green beans (french sliced)

            snap peas (whole)

            bamboo shoots

            red bell pepper (cut into long thin slices)

            cabbage (cut into long thing slices)

            green peas

1/4 cup fresh Thai basil (or regular basil) - chopped finely 

2 tsp cooking oil (vegetable or olive oil) 

Salt to taste

To Garnish: 

Red chilies, thinly diagonally sliced (fresh preferably, dried works too)

METHOD: 

• Cut chicken into very thin slices, works well when chicken is semi-frozen. Keep aside.
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• Saute vegetables in cooking oil for 5 mins (let vegetables stay crunchy. Add chicken and salt and mix until chicken is mostly cooked. 
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• Add coconut milk, sugar and curry paste and bring to boil 3-5 mins. Simmer for 5 mins. 
• Stir in basil and fish sauce. 
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• Garnish with chilies and serve with Jasmine (or brown) rice. 
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