If you like spicy Thai food, you will love this red curry. It is such a quick and easy recipe to follow and it tastes as good as any I have had in Thai restaurants. It is very flavorful, quite healthy (since it has lots of veggies, low fat boneless chicken and very little oil). I know some people are concerned about the cholesterol level in coconut milk but nutritionists say that the cholesterol in coconut is actually the good kind of cholesterol, so it is actually good for you. The bright colors of the veggies make this dish a feast for the eyes and the yummy taste is unbeatable!
1. ½ lb of boneless chicken breast (you can also use shrimp if you like see food or extra firm tofu for a vegetarian version)
2. 1/2 red bell pepper
3. 1/2 green bell pepper
4. 1/2 yellow bell pepper
5. 10-15 green beans
6. Two tablespoons of red curry paste concentrate (available at East Asian stores) – add more if you like it spicy.
7. One 5.6 ounces can of coconut milk
8. 8-10 basil leaves or Thai basil leaves (if you can find these, I recommend these!)
9. 2 tablespoons of corn/canola oil
10. 2 teaspoons of sugar
1. Cut the boneless chicken breast into approximately 1-2 inch square inch pieces (to make bite sized pieces).
2. Mix the chicken pieces with the red curry paste.
3. Cut the three colored bell peppers into bite sized pieces (remove the seeds from the inside).
4. Cut the green beans in 1-2 inch pieces.
5. Place a heavy bottomed frying pan on high heat.
6. When the pan is hot, add the cooking oil and spread it across the bottom of the pan.
10. Add the can of coconut milk and sugar to the pan and stir all the contents of pan. Turn the heat off after a minute or two of cooking the curry.
11. Serve while the dish is still piping hot, with a side of jasmine rice.