Tuesday, January 5, 2016

#342: Thai Red Curry Chicken

It is probably too much of a generalization to say "everyone likes Thai food," but most of the time I really do believe that.  It's the type of cuisine people order for office lunches (once everyone gets tired of pizza), and it just seems to be what my friends and family can all agree to when we're making that difficult take-out decision.  Red Curry is this perfectly creamy Thai dish that when you ladle over warm jasmine rice, oh don't get me started! The aroma of the red curry paste cooking with coconut milk is incredible, you'll want to set that take-out menu aside and start making this easy dish at home.  

Thai Red Curry Chicken
1.25 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons oil
4 oz can of red curry paste
8 ounces sliced bamboo shoots
13.5 fl oz. coconut milk + 1 can filled with water
1 green bell pepper, chopped into bite size pieces
1 onion, finely chopped
1 teaspoon salt
2 teaspoons fish sauce

  1. Heat the oil in a large skillet over medium-high heat.  Add the chicken pieces, cook and stir for about 3 minutes.  
  2. Mix in the onion, bell pepper and red curry paste.  Cook for 3-4 minutes.  
  3. Add the coconut milk + water, bamboo and fish sauce.  Bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 10 minutes. 
Serve over a warm bowl of jasmine rice.  

I bought the Thai ingredients below from my local Asian grocery store, but you can easily buy these from most grocery stores these days.  

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