Ingredients: |
Ingredients:
•LARGE stock pot
•Fish Sauce (3 Crab Brand)
•4 pk Boneless Chicken Breast
•4 zucchinis
•2 Red Bell Peppers
•1 Green Bell Pepper
•2 Pk of White Mushrooms
•1 Large can of Coconut Milk (not creme)--Get a Thai brand, not GOYA <- latino/hispanic brand.
•1 Jar of Red Curry Paste (not powder, <- Indians use this one)
•2 tsp Salt
•1 tsp Sugar
|
Directions: |
Directions:Prepare:
1.In large stock pot, pour 1/4 of the can into pot, 2 tsp of Curry Paste, salt & sugar. Mix on LOW heat.
2.Cut chicken into small pieces (cube like) Add to pot.
3.Turn up heat (med-med high), and stir. Cook chicken evenly.
4.Add remaining Coconut milk, 1 1/2 cups of water (I would even start with 1 cup, my friend's recipe says 2 cups of water, but I think it made it too watery--s/b more milky, add more water if you think it needs it)
5.While chicken and sauce are cooking, slice up Veggies (do not add yet)
6.Taste Sauce, if weak add more curry.
7.Add 2 tbl spoons of fish sauce. Taste, add more if flavor is needed. (If too much is added, the sauce will be very salty tasting, add a little at a time)
8.Stir well
9.Add veggies. Veggies should NOT be overcooked. (mine were last time b/c I added before the fish sauce)
10.Serve over Jasmine Rice.
*If you don't have a rice cooker, you can cook the rice using boil method*
** I didn't use a 4pk of chicken, and I wish I had. I didn't feel like there was not enough chicken. Also sometimes I add shrimp! |
This recipe for Red Curry Chicken is from