Sunday, March 7, 2010

Thai Red Curry


1 (14 oz) can coconut milk
2.5-3 Tbsp Thai red curry paste (vary based on heat)
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
1 chicken breast cut into bite sized pieces
1/2 cup cauliflower
1/4 cup red bell pepper
1 8oz can bamboo shoots rinsed, drained

1. In a medium saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
2. Add the chicken, reduce heat and simmer for 5 minutes. Add the vegetables and bamboo shoots and simmer for 10 minutes or until everything is cooked thoroughly.
3. Serve over steamed jasmine rice.

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