red curry chicken
I fell in love with Thai food the first time I went to my local Thai restaurant. But when I went to the library to replicate it, it seemed beyond me. But I took a class from a local chef, and it now seems simple enough. I found this recipe in the cookbook Quick & Easy Thai Cuisine Lemon Grass Cookbook. I've noticed that this cookbook is a lot too heavy with the fish sauce, so I cut it in 1/2 for this recipe. Even then, it may be too salty. . .
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 14 ounces can coconut milk
- 1 tablespoon red curry paste
- 1 pound chicken breast, cut into 1" pieces
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 5 - 8 teaspoons lime zest
- 1/4 cup fresh basil leaves
How To Make red curry chicken
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Step 1Skim off the top 1/2 of the coconut milk and combine with the curry paste in a medium skillet. Allow to cook until the fat starts to separate. -
Step 2Add the chicken, fish sauce, and sugar. Bring to a gentle boil and cook until chicken is done.
-
Step 3Add remaining coconut milk and lime leaves. Test for taste and add fish sauce, sugar, and/or lime as needed to balance the flavors. Heat through. Garnish with basil just before serving.
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