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| This has to be one of my absolute favorite recipes in the WORLD! It took me for ever to get this right! |
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| 1/2 cup |
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red curry paste (recipe in book) to taste |
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| 4 |
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cans coconut milk (I use Thai Kitchen as others taste like sun tan oil) |
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| 3/4 cup |
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fish sauce |
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| 2 cups |
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chicken stock |
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| 2-3 lbs |
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chicken, cubed* |
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| 1 large |
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straw mushrooms or button |
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| 2 cans |
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bamboo shoots |
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| 2 cans |
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water chestnuts |
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| 2 large |
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red bell peppers or one red one orange |
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| 2 large |
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onions, cut into strips |
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| 4 cups |
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fresh basil |
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| 3 T |
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brown sugar |
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red pepper to taste** |
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green oninons |
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| Cut curry paste into coconut milk and bring to boil... reduce heat and allow to simmer using a whisk to make sure paste is evenly dispersed. Simmer for 5 minutes. Add fish sauce and chicken stock, return to boil. Add meat, mushrooms, bamboo shoots and water chestnuts, simmer until chicken is done. Add peppers, onions, basil and brown sugar. Return to boil and stir till sugar is melted and onions are barely translucent. Season with red pepper powder to taste. Serve immediately over sticky rice. |
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| Servings: 1 |
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| Cooking Tips |
| *I make this with chicken but you can use any favorite. I like to sprinkle mine with seasoning and let sit before use |
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| Recipe Source |
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Source: Paula ARG Kernachan
**If you use store bought curry you will NOT WANT to use any extra pepper. My paste is mild on hot and full on flavor so you can add your own heat. This is not how you will find it with pre made curry pastes.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |