Thai Red Curry
This is one of my favorite Thai dishes, so of course, I had to learn to cook it at home. When I found that most recipes used Kaffir Lime Leaves, I bought reluctantly at the grocery store, since they were expensive! After that first attempt preparing this recipe, I knew I wanted to cook with Kaffir leaves more often, so I went to my local nursery Swansons and bought a plant. So glad I did, worth the investment and it loves the entryway window in my house.
For the Thai chilies, any mild chili pepper will do, I have even used seeded jalapenos. In our local Seattle area, I buy Aroy-D coconut milk at Uwajimaya. I have seen an empty spot at T&T’s shelves so hoping they will have soon.
Thai Red Curry
Ingredients
- 1 pound boneless, skinless chicken thighs, frozen for about 10 minutes and cut into thin bite size pieces
- 3 tablespoons Thai red curry paste
- 1 13.5-ounce can coconut milk Aroy-D brand
- 2 cups chicken broth
- 1 14-ounce can bamboo shoots (preferably thin cut)
- 3 Thai chilies
- 1 cup Thai basil whole leaves, loosley packed
- 4 Kaffir lime leaves
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
Instructions
- In a large pan or wok on low heat, add half of the coconut milk with the red curry paste, stir until it's well blended.
- Add chicken and cook for about 5 minutes.
- Add remaining ingredients to the pan and cook for at least 10 minutes.
- Serve over white rice.Additional veggies you can add: mushrooms, spinach, bok choy or broccoli