Red Thai Chicken Curry

prep time:: 10 min
total time:: 30 min

Makes 4 servings

A delicious, VERY easy Thai-style chicken curry! I suspect that this recipe would be also be good if you substituted green or Panang curry paste varieties. Don’t forget to serve with steamed jasmine rice and Naan bread!

ingredients

1 lb. Boneless, skinless chicken breast, cut into bite-sized pieces
4 or 5 Small yellow potatoes, peeled (if desired), and cut into chunks (1/8 pieces are good)
1 Onion, sliced
1 14 oz. can Coconut Milk
1/4 C Fish Sauce
1 8 oz. can Bamboo Shoots, sliced
2 or 3 cloves garlic, minced
2 TBS Red Curry Paste
1 TBS Sugar
1/2 oz Thai Basil (optional)
Oil (Canola or Peanut are best)

directions

1
1) Fill a medium pot half-way with water, and heat until boiling. Add the potato pieces, and cook for 10-15 minutes, or until soft and tender. Drain potatoes in a strainer or colander.
2
2) Meanwhile, in a small bowl mix together the curry paste with 7 oz. of the coconut milk until fully dissolved.
3
3) In a large sauté pan or wok, add about a teaspoon of oil and heat over medium heat until hot. Add the garlic and onion, and cook for 1-2 minutes. Slowly stir in the curry paste mixture.
4
4) Using the same bowl as the curry mixture, mix the fish sauce, sugar, and remaining coconut milk until blended. Add this to the saute pan along with the chicken and bamboo shoots.
5
5) Heat until near boiling. Cover, and reduce heat to medium low. Simmer for 15-20 minutes, or until chicken is cooked all the way through.
6
6) Fold the cooked potatoes into the curry. Serve while still hot. Garnish with chopped Thai basil leaves, if desired.

notes

This recipe is easily modified by adding whatever other ingredients you like while the curry simmers. Good additions include carrots, zuchinni, mushrooms, apples, or cauliflower.

Source: Adam Betz