Recipe

Scrumptious Thai Coconut Red Curry Recipe

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Ingredients

Directions

Step #1 In a medium saucepan mix 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk.
Step #2 (I use light coconut milk to save calories/fat).
Step #3 Simmer for 5 mins.
Step #4 Add 1/4 c fresh basil, 1/3 c chicken stock, 2 Tbsp brown sugar, 1/4 c bamboo shoots, 3 Tbsp Fish Sauce, & 1/2 c of your favorite mushrooms (I use the Japanese style & shitake).
Step #5 Simmer for 10 to 15 mins.
Step #6 While you are simmering -- saute the sliced peppers (1 or 2 inch pieces) & sliced onion in a frying pan or wok lightly covered in olive oil.
Step #7 Fry lightly peppered chicken breasts till cooked through.
Step #8 Place sauteed peppers & onions on bowls of rice & spoon curry sauce over rice.
Step #9 You can either use curry sauce to lightly flavor rice or more as a soupy type mixture.
Step #10 I use short grain brown rice -- but any type is fine.
Step #11 Add cut chicken breast or other meat/tofu if desired.
Enjoy the Scrumptious Thai Coconut Red Curry recipe

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