Thai Red Curry



This is one of my go-to dishes that I make quite often. I change the ratios and ingredients often as well so it can taste a little different anytime. Most grocery stores carry curry paste (I have a dry red curry powder that I got at a Colorado spice store). The start of this recipe comes from Mediterrasian.com. Also, I highly recommend enjoying this with naan bread if you can find it in your grocery store.

2 tablespoons canola or peanut oil
1 shallot—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 can coconut milk
1 dash of soy sauce or fish sauce
1 red pepper —julienned
1/2 cup green beans
1/2 cup snap peas
2 skinless chicken breast fillets—cut into bite-sized pieces
1/2 fresh squeezed lime
1 cup Jasmine rice

HEAT the oil in a large saucepan over a medium heat and cook the shallots, stirring occasionally. Add the curry paste and garlic and cook, stirring, for a minute. Add the chicken and cook through. Add the coconut milk then bring to a simmer. Add the red pepper, green beans and snap peas cover with a lid, then reduce the heat to medium and simmer for 10 minutes. While the curry simmers, cook the rice. Stir in the lime juice and a dash of soy sauce to taste. SERVE on a bed of rice.

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