My Basic Thai Red Curry Chicken
This recipe is easy and fun to cook. If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it.
4 boneless skinless chicken breasts
5 tablespoons Thai red curry paste ( I recommend Pantai or Mae Ploy brands)
3 (13 1/2 ounce) cans coconut milk
3 tablespoons oil
1 1/2 cups chicken stock
1 tsp of hon dashi to strengthen the stock, optional
2 yellow onions
4 green bell peppers
2 carrots
1/3 cup sugar
1 Tablespoon lemon juice or 1 tablespoon lime juice
3 Teaspoons Thai fish sauce
1 teaspoon dried basil
8 -10 large cherry tomatoes
4 cups jasmine rice ( cooked)
Cut onion, bell pepper into bite size pieces and set aside.
Shred carrots with a vegetable peeler and set aside.
Cut tomatoes in half and set aside.
Cut chicken into bite size pieces and set aside.
Pour the oil into a five-quart pot and put over medium heat.
When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. Start with three and add more to taste.
Add the coconut milk and chicken stock, then throw the hon dashi in the pot and stir.
After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
Add sugar, lemon juice, fish sauce and basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
Serve with hot Jasmine rice.
Serves 8.
