Ingredients
-
2
-
1
-
1/4
-
1/4
-
2 - 3
-
2
-
1/3
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Scrumptious Thai Coconut Red Curry, This is one of my favorites dish to make…and what my DH calls my “signature dish.” It’s easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken…and certainly you can mix up the veggies with what you have on hand. Enjoy!, I love this warm curry on a cold night. It is relatively easy and tastes delicious
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Steps
|
1
Done
|
In a Medium Saucepan Combine 1/2 to Tbsp Red Curry Paste I Like It Spicy -- So use 1 Tbsp With One Can of Coconut Milk. use Light Coconut Milk to Save Calories/Fat. |
|
2
Done
|
Simmer For 5 Minutes. Add 1/4 Cup Fresh Basil, 1/4 Cup Bamboo Shoots, 3 Tsp Fish Sauce, 2 Tbsp Brown Sugar, 1/3 Cup Chicken Stock, and 1/2 Cup of Your Favorite Mushrooms use the Japanese Style and Shitake. Simmer For 10 to 15 Minutes. |
|
3
Done
|
While You Are Simmering -- Saute the Chopped Peppers 1 or 2 Inch Pieces and Chopped Onion in a Frying Pan or Wok Lightly Covered in Olive Oil. Fry Lightly Peppered Chicken Breasts Till Cooked Through. |
|
4
Done
|
Place Sauteed Peppers and Onions on Bowls of Rice and Spoon Curry Sauce Over Rice. You Can Either Use Curry Sauce to Lightly Flavor Rice or More as a Soupy Type Mixture. use Short Grain Brown Rice -- but Any Type Is Fine. Add Cut Chicken Breast or Other Meat/Tofu If Desired. |
