Ingredients
RED CURRY PASTE
COCONUT MILK
CHICKEN BROTH
PLAIN YOGURT
DICED TOMATOES
RED BELL PEPPER
ONION
PUMPKIN
CARROTS
ZUCCHINI
GREEN BEANS
BASIL
CILANTRO
Preparation
Directions:
1 In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy – so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat). 2 Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 Tbsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes. 3 While you are simmering – saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through. 4 Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice – but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Read more: http://thai.food.com/recipe/scrumptious-thai-coconut-red-curry-214590?oc=linkback
