Red Thai Curry
Red Thai Curry (Gaeng Peht Gai) 2 (14 ounce) cans coconut milk, unshaken 2 teaspoons to 1 tablespoon red curry paste, or to taste 1 pound boneless, skinless chicken*, cut into chun...
Ingredients
- 2(14 ounce) cans coconut milk, unshaken
- 2teaspoonto 1 tablespoon red curry paste, or to taste
- 1poundboneless, skinless chicken*, cut into chunks
- 1small onion, cut into chunks
- 3tablespoonfish sauce
- 2tablespoonpalm sugar or light brown sugar
- 1/4cupfresh basil leaves (garnish)
Directions
- 1
Red Thai Curry (Gaeng Peht Gai) 2 (14 ounce) cans coconut milk, unshaken 2 teaspoons to 1 tablespoon red curry paste, or to taste 1 pound bo
- 2
Heat over medium-high heat until bubbly
- 3
Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface
- 4
Optional additions: If adding garlic, ginger, and lemon grass to enhance the curry, add with curry paste
- 5
Add chicken, stir to coat with curry paste, and fry 2 minutes over medium-high heat
- 6
Add remaining coconut milk from cans, along with onion
- 7
Optional additions: If adding other vegetables, add with coconut milk
- 8
Simmer gently 15 minutes or until chicken and onion are cooked