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Thai Red Curry Chicken Recipe

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This recipe for Thai Red Curry Chicken is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tsp. oil, divided
1 lg. onion, sliced in wedges
1 lg. red bell pepper, sliced in 2 in. pieces
3-4 T. Thai red curry paste
1 (13.5 oz.) can coconut milk
1 T. fish sauce
2 tsp. palm or brown sugar
1 (8 oz.) can bamboo shoots
1-2 skinless, boneless chicken breasts
4 kaffir lime leaves, sliced
1/3 c. Thai or regular basil leaves, sliced
Directions:
Directions:
Heat 2 tsp. oil over medium-high heat in a frying pan or wok. Add onion and pepper and fry until the onion softens. Remove vegetables and set aside. Heat remaining 2 tsp. oil over medium-high heat in the same pan. Add red curry paste and fry for about 2 minutes. Add coconut milk and bring to a boil. Let boil for 2-3 minutes, stirring occasionally, then add fish sauce and sugar. Return vegetables to the pan, add chicken cut into 1 in. cubes, lime leaves and bamboo shoots to the sauce and simmer until chicken is cooked, about 10 minutes. Chop the basil and add to the curry just before serving. Serve with rice. *You can substitute 1 tsp. lime zest, plus 1 tsp. lime juice for the kaffir lime leaves.

 

 

 

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