An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request.
- 1 lb diced boneless chicken
- 1 -2 tablespoon red curry paste
- 3⁄4 cup unsweetened coconut milk
- 1⁄2 cup sweet basil
- 5 kaffir lime leaves, halved
- 1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste)
- 1⁄2 cup sliced zucchini
- 2 tablespoons fish sauce
- 1⁄3 cup water
- 5 ounces sliced bamboo shoots
- 1 1⁄2 teaspoons palm sugar or 1 1⁄2 teaspoons brown sugar
- Heat about 1/2 the coconut milk to a boil in a large pan.
- Stir in the red curry paste.
- Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
- Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
- Stir in the zucchini, kaffir lime leaves, and hot chillies.
- Cook several minutes or until zucchini are done to your liking.
- Garnish with sweet basil before serving.
- Serve with hot rice, if desired.
This stuff is awesome!!!! I made this on the weekend with other Asian dishes. I substituted the chicken for beef strips. What an amazing flavour. Just like the locate Thai food restaurant. Thanks Sue for posting. Deb
This curry is fantastic. I made it for dinner last night for DH and I and we both loved it. However, I didn't have any bamboo shoots, so I added some julienned carrots and some sugar snap peas. I also didn't have red curry paste, so I had to use curry powder instead. I love the flavour the kaffir lime leaves give to this dish and the bit of heat from the chilli is good too. I only added one chilli as I don't like my mouth burning too much, but my husband said he would have added more if he made it just for himself. The only thing I will do next time is to halve the amount of fish sauce or use soy sauce instead as it was a little salty for our tastes. We will definitely be making this curry again. :)
I absolutely loved this recipe! (Of course I have always liked red curry.) It tasted just like the red curry chicken I got from a Thai restaurant last week. The only things I would do differently next time is a little less curry (I used 1.5 tbsp) and a little less lime (4 instead of 5 leaves). I may eventually consider making my own red curry paste for a unique flavor.