For those of you a little hesitant to try out a curry at home or those of you like me who don't generally order it at thai restaurants bc coconut milk is so fattening, this dish is super easy and really tasty using light coconut milk. My friend Todd introduced me to this recipe a while back and i made it for steven when we were first dating in an effort to impress him (i guess it worked). . . i had forgotten about it until last week when we had a curry craving. . . we will now keep it as a standby.
The recipe is right from the jar of the thai kitchen curry paste so you won't have to look far for it (the one on the jar that i just bought is actually for shrimp, so i had to just adjust the cooking time for chicken).
Adapted from my jar of curry paste and tweeked for chicken:
*In a large saucepan simmer one 14 fl. oz of coconut milk (if you are worried about fat- or should be-use light coconut milk) with 1/2 to 1tbsp red curry paste (i use 1.5 bc we like a kick) over medium heat for 5 minutes.
*Add 1 to 2 tbsp. (i used around 1.5) fish sauce (if you are going to do asian food, you better have this around), 2 tbsps. brown sugar, 1/2 cup frozen peas or other vegetables (we used a ton more veggies- not frozen- and added water chestnuts and bamboo shoots) and 1/3 cup water.
*Simmer around 5 minutes stirring occassionally until the veggies seem a bit cooked but still a little crunchy.
* Stir in cut up/cubed chicken cutlets (we had a little less than 1 pd of chicken cutlets that i cut into small stir-fry size pieces) and simmer for approximately 8-10 minutes checking on the chicken to make sure it is done.
Garnish with basil and/or cilantro and serve with rice.
Of course, here is a peek at ours:
My next attempt is chicken with chili and basil (my all time favorite thai food dish). . .i'll let you know how it turns out.
Please send over any tips. . .