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
- 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.
- Add potatoes and cook for about 7 minutes.
- Add chicken and cook for another 10-15 minutes or until meat is cooked through.
- Add the red pepper and the Thai bird chilies and cook for another 3 minutes.
- Pierce the potatoes to ensure cooked through. If not, continue to cook. Remove from heat.
- Stir in basil.
- Serve over cooked Jasmine Rice.
