Monday, June 4, 2007

Red Curry Chicken, by Amber

It is a recipe inspired from dh's favorite Thai restaurant in San Jose: Krung Thai

2 cans unsweetened coconut milk
1 or 2 tbs red curry paste
1lb chicken breasts cut in cubes
2 or 3 tbs fish sauce
1 tbs sugar
2 cans bamboo shoots or 1lb green beans
1/2 c. fresh sweet basil
3 Thai chilies cut into strips

Pour half of coconut milk into saucepan. Add curry paste and mash and stir until blended. Bring to a boil. Lower heat and cook until coconut milk becomes oily. Add the rest of the coconut milk and cook for 30 minutes. Add chicken and bamboo shoots and cook for 15-20 minutes until chicken is cooked through. Stir in fish sauce and sugar. Add Basil and hot peppers. Stir. Serve with steamed rice. (take the peppers out before eating they are super hot!)

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