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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a recipe I got from my sister years ago and I still make it on a regular basis. It is the most delicious Red Curry that I have tasted. I hope you like it too! I usually serve it in a bowl on top of steamed white rice and it goes together great. Enjoy... Ingredients:
1 tablespoon peanut oil |
1 medium spanish onion, sliced thinly |
3 tablespoons valcom authentic thai red curry paste (may be substituted for another red curry paste but this is the one i found to be the best) |
600 g chicken thigh fillets, cut into 3rds |
1/2 cup chicken stock |
1 can baby new potato, cut into halves |
1 cup coconut milk or 1 cup coconut cream |
1 tablespoon lime juice |
1 tablespoon fish sauce |
1 tablespoon basil, paste |
Directions:
1. Saute` onion and curry paste in a medium pan.
2. Add Chicken in batches and cook over medium heat until browned.
3. Add stock and potatoes.
4. Simmer covered for 20 minutes.
5. Stir in remaining ingredients.
6. Simmer uncovered for 5 minutes and serve.
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