I L.O.V.E. Thai food. Especially when I'm pregnant. So when I came across this little gem of a recipe, I just had to make. I even had all of the ingredients on hand (except brown sugar, which is strange. But don't worry. I ran to the store and got some.)! Dickson raved about how good it smelled, and gave it two thumbs up after the first bite. Both of the girls devoured it and asked for more. It's just that good!
1 Tablespoon Vegetable Oil
3 Tablespoons Red Curry Paste
1 can Of Coconut Milk (398 Mls, Divided Use)
4 cups Of Boneless, Skinless Chicken Breasts, Cut Into Cubes
1 Tablespoon Brown Sugar
2 teaspoons Fish Sauce
1 teaspoon Powdered Chicken Bouillon
½ cups Chopped Fresh Basil
4 cups Cooked Basmati Or Jasmine Rice, To Serve
In a large frying pan over medium heat, add the vegetable oil. Then add the red curry paste. Chop up the paste with a wooden spoon.
When you can really start smelling the red curry cooking, add about 1/2 of the coconut milk. Mix together. Add the chicken, mix together and cook for 5 minutes.
Add some more coconut milk, along with the sugar, fish sauce and chicken bouillon. If you find the sauce is really bubbling, lower the heat a little.
Add the rest of the coconut milk. Mix together and cook for another few minutes. Add the fresh basil at the end.
Serve with Basmati or Jasmine rice.
(Source: http://tastykitchen.com/recipes/main-courses/red-curry-chicken/)
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