Recipe: Thai Red Curry with Chicken

Curry isn’t a difficult dish to prepare, especially since Thai products/ingredients are available at grocery stores, and not just Asian marts. This dish is inspired by Thai Kitchen®’s recipe for Thai Red Curry, but with my own twist.

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon Thai Kitchen® Red Curry Paste
• 1 can (14 ounces) coconut milk (don’t forget to shake the can before opening)
• 1/2 cup chicken stock
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 pound boneless chicken breast cut into bite-size pieces
• 1 red pepper cut into bite-size pieces
• 1 potato, peeled and cubed
• 2 tablespoons julienne-cut fresh Thai basil
• 3 Thai bird chilies. I use the pickled ones. If you want more heat, add more chilies.

Directions

1. Heat oil in medium size pot on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
2. Add potatoes and cook for about 7 minutes.
3. Add chicken and cook for another 10-15 minutes or until meat is cooked through.
4. Add the red pepper and the Thai bird chilies and cook for another 3 minutes.
5. Pierce the potatoes to ensure cooked through. If not, continue to cook. Remove from heat.
6. Stir in basil.
7. Serve over cooked Jasmine Rice.

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