Thai Red Chicken Curry

In SoCal we've been going through this 2 month heatwave. It's unusually hot, even on the coast, but this does not stop me from cooking up some sort of soup. This time I wanted to make some curry and I decided on red curry! This dish is a one pot dish, easy prep and reheats up really well! I have been cutting down on my rice, so I ate it with quinoa. Just as yummy! Also, you can use any kind of protein, or just a vegetables for vegetarian eaters! 

Ingredients: 

1lb of protein cubed - I have chicken thighs (yummmmmm) 

1 whole onion, sliced into strips 

1 whole red bell pepper, sliced into strips 

1 cup of bamboo shoots, sliced into strips 

1 cup of frozen peas 

2 cans of coconut milk

2 tbsp of fish sauce (please add one tbsp at a time and taste) 

2 tbsp of red curry paste 

1 tbsp of sugar (helps balance the spice of the curry paste) 

I love colorful cooking! 

In a pot, place about 1 tbsp of vegetable oil and stir-fry the red curry paste, this brings out the aromatics and will provide a more fragrant sauce. Do this for 1 or 2 minutes. 

Then add in all your protein and coat your chicken with the red curry paste. Stir-fry until your chicken is cooked. Be wary, the curry paste is strong and you may cough a little! Its so worth it! 

Add in the coconut milk, cook for another 5 minutes and then add in your vegetables except the peas. The peas will go last, right when you are ready to serve. No one likes soggy peas! :) Cook the broth until the vegetables are tender - onion slices are translucent. ALMOST THERE! At this point, you will add your fish sauce and sugar. If you think it needs salt, please feel free to add some. I prefer to not add salt. :) 

Now finishing up the dish, add the peas, stir them in gently for 1 minute and its ready to serve! 

Best when served hot! Eat with white rice, or on top of quinoa for a healthier carbohydrate. 

Thank you for reading! 

Enjoy!

XX

Kathy