Monday, December 15, 2014

Red Coconut Curry

I have taken two great recipes and adapted them to our time in Thailand! I needed to save it for my own personal use later on and figured this was a good place to do it!

1 can coconut milk (around 14 oz)
2 Tablespoon red curry paste
2 Tablespoon brown sugar
1-2 teaspoon salt
2 boneless, skinless chicken breasts, cut into ½ -inch cubes
¼ medium onion, sliced
1 large carrot, sliced
1 potato, diced
1 cup sliced peppers (red and yellow)
1 splash of fish sauce
cooked hot rice (jasmine preferred, but we use long brown grain a lot!)
fresh basil or cilantro, for serving

In a large saucepan, whisk coconut milk and 1 ½ Tbs curry paste.

Simmer over medium heat for 5 minutes, stirring often. Add 2 T brown sugar and 1 ½ t salt to taste.

Microwave the carrots, potatoes, and peppers first to make sure they are cooked enough before adding them to the curry. Put the sliced veggies in three separate cereal bowls, add a little water, and microwave them separately, each for about 1 ½ minutes. Make sure they are soft before continuing on!

Add the vegetables and their water (not exceeding ¼ cup) to the curry. Add a splash of fish sauce and simmer for 5-10 minutes, stirring occasionally, until vegetables are cooked.

In a large saucepan, sauté chicken and onion in a little olive oil until chicken is no longer pink. Add chicken and onion to curry, stir together.

Serve with rice, garnish with fresh basil or cilantro if desired.

Makes 3-4 servings.

From Angie and Thai Kitchen

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