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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A red thai curry with some of my favorite veggies. You can also change the veggies according to your tastes - mushrooms, carrots, potatoes, peppers are also yummy. Pair it with thai rice (only take about 20 minutes to make). Ingredients:
2 chicken breasts (chopped into small pieces) |
2 tablespoons curry powder (red thai) |
14 ounces light coconut milk |
1 cup snap peas |
1 cup bamboo shoot (canned) |
2 tablespoons garlic (minced) |
1/2 small yellow onion |
thai basil (to taste, chopped) |
Directions:
1. Cook chicken in frying pan, use a little olive oil to keep it from sticking.
2. Add garlic and onion to chicken, cook to where onions are translucent and garlic becomes fragrant (don't let it burn!).
3. Once done, move chicken to bowl and set aside.
4. Set heat to low-medium.
5. Place curry powder in pan and add in a small amount of coconut milk (slowly) till you make a paste.
6. Add the chicken back to pan and coat with paste.
7. Next slowly keep adding coconut milk to the pan and mixing.
8. Add in drained bamboo, snap peas and thai basil.
9. Let simmer on low for 5 minutes.
10. Serve with thai rice.
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