Red Thai Chicken Curry
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 chicken breasts (chopped into small pieces)
- 2 tablespoons curry powder (red thai)
- 14 ounces light coconut milk
- 1 cup snap peas
- 1 cup bamboo shoot (canned)
- 2 tablespoons garlic (minced)
- 1⁄2 small yellow onion
- Thai basil (to taste, chopped)
directions
- Cook chicken in frying pan, use a little olive oil to keep it from sticking.
- Add garlic and onion to chicken, cook to where onions are translucent and garlic becomes fragrant (don't let it burn!).
- Once done, move chicken to bowl and set aside.
- Set heat to low-medium.
- Place curry powder in pan and add in a small amount of coconut milk (slowly) till you make a paste.
- Add the chicken back to pan and coat with paste.
- Next slowly keep adding coconut milk to the pan and mixing.
- Add in drained bamboo, snap peas and thai basil.
- Let simmer on low for 5 minutes.
- Serve with thai rice.
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RECIPE SUBMITTED BY
The Little Koi
United States
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