Red Curry Chicken with Basil
Total: 25 minutes
Prep: 10 minutes
1 tablespoon vegetable oil
1 1/2 tablespoons Thai red curry paste
1 (14 ounce) can coconut milk, shaken
1 1/2 lbs boneless skinless chicken breasts, sliced into bite size pieces (if you want to make it meat-less, use firm tofu, cut into small slices and add your desired veggies)
2 teaspoons sugar
2 teaspoons fish sauce or soy sauce – can leave out or substitute oyster sauce
1 red bell pepper, cored and sliced – can add extra bell pepper, onion, baby corn, bean sprouts, bamboo shoots, etc.
10 large basil leaves, chopped – can leave out
Equipment: A large frying pan with tall sides and lid works much better than a wok!
1. Heat the oil in the frying pan over medium heat.
2. Add the curry base and simmer for 2 minutes, so that it is dissolved and foaming. Stir frequently so the curry doesn’t burn.
3. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally until the coconut milk begins to bubble and thickens
4. Add the sliced chicken. Simmer for 2 minutes and then add the vegetables.
5. Stir in sugar and fish sauce. Simmer until the chicken is cooked, about 3 minutes more. (I usually turn the heat down to Low-Med, close the lid, and simmer for 5-10 minutes so the vegetables soften a little. If you like a thicker sauce, keep the lid off to let the sauce reduce).
6. Add the chopped basil. Season to taste with more sugar or seasoning sauce as desired.
7. Serve chicken, vegetables, and sauce over rice.
Tip: Experiment with the amount of curry and the different types of curry. Our favorites are Panang Curry (sweeter and milder) and Massaman Curry (aromatic and loaded with dry spices). We are still exploring other curries.
Recipe courtesy of A Taste of Thai