Chicken Red Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 Tbs. red curry paste
1 Tbs. creamy peanut butter (optional)
cooking oil (I use coconut)
4 c. coconut milk
⅔ lb. skinless, boneless chicken breast, cubed
2 Tbs. fish sauce, or to taste
1-2 bell peppers, sliced or diced
6 kaffir lime leaves, torn (optional)
¼ c. fresh Thai basil leaves (optional)
2 red chile peppers sliced (optional garnish)
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Directions: |
Directions:1. Fry the curry paste and optional peanut butter in the oil in a large skillet or wok over medium heat until fragrant.
2. Stir the coconut milk into the curry paste and bring to a boil.
3. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.
4. Stir the fish sauce, bell peppers, and lime leaves into the mixture; simmer together for 5 minutes.
5. Taste and adjust the saltiness by adding more fish sauce if necessary.
6. Garnish with sliced red chile peppers and Thai basil leaves to serve. (optional)
7. Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: I kind of just throw this recipe together with any thing I have in the fridge in terms of veggies. Peppers make the best veggie in it, but you can try whatever. I don't measure out the paste or peanut butter and I add everything to taste. Play around with it and have fun!
Also - if you prefer shrimp curry, shrimp is a great substitute for chicken!
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