Red Thai Curry

Ingredients

  • 1 lb. chicken breasts, sliced into bite-sized pieces
  • 2 t garlic
  • 2 t fresh ginger
  • 1 T vegetable oil
  • 3 Tbsp. Thai red curry paste (Mae Ploy or Maesri brand)
  • 1 14-oz can regular fat coconut milk
  • ¼ c chicken broth
  • 2 Tbsp. fish sauce, more to taste
  • 1 Tbsp soy sauce
  • 1 Tbsp. brown sugar (or to taste)
  • 1 Tbsp. lime juice
  • 1 cup carrots, sliced
  • 1 large onion, cubed
  • 3 stalks celery, cubed
  • 1 cup sliced canned bamboo shoots
  • 8 lime (kafir) leaves, slightly bruised
  • 1 large red bell pepper, cubed
  • 4 oz tofu, cut into bite-sized chunks
  • 12 Thai basil leaves

    • Directions

    1. Fry chicken pieces, with garlic and ginger, in oil just until starting to brown then set aside.
    2. Sauté red curry paste and can of coconut milk until mixture is bubbly, about 1-2 minutes.
    3. Bruise lime leaves (by hand or mallet).
    4. Stir in broth, fish sauce, soy sauce, brown sugar, lime juice, carrots, onions, celery, bamboo shoots, and lime leaves.
    5. Sauté for 2-3 minutes.
    6. Add bell pepper.
    7. Sauté for additional 2-3 minutes until vegetables are tender-crisp.
    8. Add chicken and tofu and cook until head through.
    9. Stir in Thai basil leaves.
    10. Serve alone or with Jasmine rice.
    11. Category.
    12. Main Dish.
    13. Keywords.
    14. Coconut Milk.
    15. Ginger.
    16. Kafir Lime Leaves.
    17. Red Thai Curry Paste.
    18. Thai Basil.

    Category

  • Main Dish

    • Keywords

  • Coconut Milk
  • Ginger
  • Kafir Lime Leaves
  • Red Thai Curry Paste
  • Thai Basil

    • C u i s i n e S c h u l z