Thai Red Curry With Chicken |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The Thai Curry paste in this recipe was made up of on hand ingredients - came out pretty good, Makes enough for about 6 servings. Ingredients:
1/4 cup chili sauce, sriracha sauce specifically |
1 1/2 teaspoons ginger powder |
1 tablespoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon lemon zest |
1/4 teaspoon ground black pepper |
1 tablespoon lemon juice |
1 tablespoon fish sauce |
2 teaspoons sugar |
2 large boneless skinless chicken breasts, cut into bite size pieces |
1 medium red sweet bell pepper, julienned |
3 long red hot peppers, sliced |
1 yellow onion, small sliced |
2 stalks celery, sliced |
1 bunch green onion, sliced |
10 -20 leaves thai basil, chopped |
2 (14 ounce) cans coconut milk |
3 tablespoons vegetable oil |
Directions:
1. Mix together all paste ingredients and set aside.
2. Heat 1 T. oil in frying pan and cook chicken until lightly browned and done. Set aside.
3. Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender.
4. Add Red and Hot pepper saute for a minute or two. Turn off heat and set aside.
5. In a medium sauce pan, over medium high heat add 1 T of oil, when oil is hot add curry paste and bring to a boil.
6. Add coconut milk to curry paste and heat through.
7. Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes.
8. Serve over rice.
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