Oh if Kathy Hughey Lee could see me now. She prolly can since she’s a FB friend. Kathy was my neighbor when I lived in Carson, CA; she and her mom were the first to introduce me to Thai culture. It was a while before my palate was ready but now I just can’t get enough. You’ll see a few Thai inspired dishes on the blog but I’ll start with my favorite…red curry. This curry doesn’t really have ‘curry’ in it at all…it’s really a chili paste. Regardless…it’s coconutty and yummy. Plus you can do this yourself in less time that it takes for your local joint to deliver. Trust!
- 1 lb of boneless skinless chicken breast
- 7 – 8 Thai basil leaves
- 1 small green bell pepper
- 1 small onion
- 1 small can of bamboo shoots (5 oz)
- 2 tbsp of red curry paste
- 1 15-oz can of coconut milk
- 1 tbsp EVOO
- Heat a large skillet over medium heat.
- Cut the onion and peppers into ½ in pieces.
- Chop the basil into ribbons….chiffonade baby!
- Slice chicken into ¼ in slices.
- Add the oil to the sauté pan and heat for 30 – 60 seconds.
- Cook the chicken until it’s lightly browned and cooked through. Remove and set aside.
- Next add the peppers and onions to the pan and cook until the onions begin to turn translucent.
- Add coconut milk to the pan scraping up any chicken drippings. After a minute, add curry paste. Use a spoon to break up curry until it’s totally dissolved. Add the basil leaves and bring to a simmer. Reduce heat to low.
- Add chicken back and simmer for another 1 – 2 minutes or until the chicken is warmed through.
- Serve over rice or rice noodles. This time I served it over steamed brown rice, which I happen to love.
- If you like your curry spicy feel free to add more curry paste. I like mine mild so I tend to add a little less.
- Change it up! Try adding a variety of veggies or proteins to your curry:
- Shrimp, beef or pork all work perfectly. And for my Veggie Pals…use extra firm tofu instead.
- Instead of bell peppers try Chinese eggplant or mushrooms.
- Can’t get or don’t like bamboo shoots…try water chestnuts.
- Use basil, cilantro or even mint if you can’t get Thai basil. That’s what Yoplait calls a ‘Swaportunity’!