"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Thai Red Curry Recipe

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This recipe for Thai Red Curry, by , is from 2020 Forest Hill Church of Christ Ladies Day, 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!

Mindy Reynolds


1 tbsp. olive oil or coconut oil
1 lb. chicken breasts sliced into " pieces then 2" pieces
large onion, chopped
2 tbsp. red curry paste
1 red bell pepper, thinly sliced then chopped into 2 pieces
1 orange bell pepper thinly sliced then chopped into 2 pieces
1 small zucchini, sliced
2 tsp. freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tbsp. cornstarch
1 tbsp. Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tbsp. less-sodium soy sauce
2 tbsp. fish sauce
2 tbsp. lime juice
1 tbsp. brown sugar
1 bay leaf
1 tsp. dried basil
tsp. salt more or less to taste
tsp. pepper
Sriracha to taste/Asian chili sauce (optional)


Heat oil over medium-high heat in a large nonstick skillet.
Add chicken, onion, and red curry paste and cook just until chicken is no longer pink.
Add bell peppers, zucchini, ginger, and garlic and saute 1 minute.
Add half of the coconut milk.
Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (except garnishes).
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach the desired crisp-tenderness.
Discard bay leaf.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and Sriracha to taste.
Serve with rice




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