Wednesday, March 23, 2011

For Annie:)

Red Thai Curry
1 Tbsp. Veggie Oil
1 Tbsp. Red Curry Paste (i use Thai Kitchen)
1 (14oz) Can Coconut Milk (canned c. milk is in the Asian isle which is also generally the mexican isle)
1/2 C. Chicken Stock
1 Pound Chicken/Pork/Beef diced (1 or 2 chicken breasts cooked over med-high heat about 5 minutes each side, let them sit at least 3 minutes afterwards before slicing so juices don't run out)
3 C. Assorted Veggies ie.snow peas, diced carrot, broccoli, bell peppers
2 Tbsp. Julienne cut FRESH Basil
1 Tbsp. Brown Sugar (you can substitute it with honey which is nice)
1 Tbsp Fish sauce (i've made it with and without and can't really taste a difference. fish sauce reeks!)
4-6 C. cooked rice

Heat oil in skillet on med. heat. Add curry paste to oil and cook, stirring till fragrant. Add stock and coconut milk and bring to simmer over med-high heat. Stir in sugar and fish sauce till well blended.

Stir in meat and veggies and simmer till veggies are crisp-tender. Remove from heat a stir in Basil. Careful!!! Broccoli over cooks easily and then it's yuck! Serve over rice.

Note: if you like the sauce thick let it simmer a bit before adding the veggies.
Makes 4-6 servings depending on appetite.

1 comment:

  1. This is already on my menu for tonight! On the fish sauce it does reek but I think it makes a difference. Also I add a bit of lime at the end and it also really rounds out the flavors.
    Good idea to add more veggies. I'm going to try that.