I have to say, it was delicious AND easy. I was able to use my homemade coconut milk and if you haven’t tried that yet – go over and make some today! I promise, it’s a piece of cake.
Thai Curry Chicken: (enough for 2 people)
Chicken Breast (about 1 large breast) cut up and lighty sautéed in pan.
1 2/3 c. coconut milk
1/2 red pepper sliced
1 tsp. fish sauce
1 Tbsp. Red or Yellow curry Paste (it’s medium with this amount +or- to taste.)
1 tsp. white sugar
OPTIONAL but DELICIOUS:
Fresh basil leaves
Bamboo shoots or water chestnuts
Lightly fry up cubed chicken breast
Pour in coconut milk and simmer for 5 min.
Add curry, fish sauce, and sugar.
Add optional ingredients now (simmer another 3-5 min)
Add slices of red pepper last (they don’t need to be cooked long)
I found this to be a little runnier than I had wanted so I added some cornstarch to thicken it up a little. Either way is good though.
Serve over steamed Jasmine rice.
ENJOY and thanks to my brother (the one I did the home Before and After) for passing this along!