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FloriSandy

Thai Chicken Curry


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Joined: Dec 11, 2005

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Posted to Thread #86 at 3:58 am on Aug 8, 2009

THAI CHICKEN CURRY

yield: Makes 4 servings

1 14-ounce can unsweetened coconut milk,* whisked to blend
1 1/4 teaspoons Thai curry paste*
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice

Preparation

Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

*Available at Asian markets and some supermarkets nationwide.

Bon Appétit | August 2000

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This recipe was enjoyed by KC, Suz, Val, Curious1, and myself. I’ve posted our notes below:

Last night I made the Thai Chicken Curry from Epi that Sandy in Philly had
posted here for me. It was so fast, easy and delicious, definitely a keeper. I used some of the tweaks she suggested, including more chicken (1.25 lbs), cutting the red pepper into 1/4 inch instead of 1/3 inch slices and halving them, used 2 teaspoons of red curry paste, and added about half a can of straw mushrooms. I served it with rice instead of thai noodles as dh loves rice.

Thanks Sandy, I had a time finding the straw mushrooms but I really loved them in the dish.
Curious1

**I like to add ass't veggies such as broccoli, or snow peas***
Suz



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