Chicken with Red Curry
Chef Chirada DeToro
RECIPE NOTES
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 portions
INGREDIENTS
-
1 lb boneless chicken breast, cut into big cubes
-
3 tbsp vegetable oil
-
2 tbsp red curry paste
-
2 (13.5 oz.) cans of coconut milk
-
5 tbsp fish sauce
-
5 tbsp sugar
-
2 cups of eggplant, diced
-
2 cups of pepper, julienned
-
1 cup bamboo shoot strips
-
1 cup of green beans cut in to 1” long pieces
-
1 cup fresh basil
DIRECTIONS
-
In a pot heat up the oil, then add curry paste.
-
Stir until it smells. Add chicken. Let chicken cook 50%, then add coconut milk.
-
Add fish sauce, sugar, and all vegetables except basil.
-
Bring it to boil and let it simmer until the vegetables are cooked (make sure not to over-cook the vegetables).
-
Add basil and remove the curry from the heat.