Saturday, March 23, 2013

Thai Curry

We liked this curry recipe.  It tastes similar to one we tried in a restaurant.  I'm going to leave out the fish sauce next time and just add a little salt if it needs it.

1 can (~14 oz.) coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 pound chicken breasts, cut into small pieces
1 bag frozen Asian vegetables (like snap peas, bamboo shoots, red bell pepper, broccoli, carrots, water chestnuts)
1/4 cup fresh Thai basil (optional)
2 tablespoons fish sauce
Fresh red chiles, diced (optional)
1/4 cup whole cashews

Bring coconut milk to a simmer in large skillet on medium heat.  Stir in curry paste and sugar until well blended, bring to boil.  Reduce heat to low; simmer 5 minutes.

In separate skillet, saute chicken and vegetables until they are cooked through.  Add to the coconut curry sauce.  Stir in basil, fish sauce and red chiles.

Serve over cooked rice.

Makes 4 servings.