Red Curry


Thai food. I could eat it all day, every day. I love a bit of heat but not enough to make my mouth feel as though it’s on fire. Our favorite Raleigh Thai restaurant is a quarter mile from my house – which is very dangerous! Instead of spending all of our money on takeout, I decided to start making some of their dishes on my own. Here is my red curry recipe!

2 lb chicken breast, diced
1 small onion, sliced
1 red bell pepper, sliced
1 can bamboo shoots, drained
1 can coconut milk, shake first to mix fat at top of can with milk
1 small jar red curry paste
2 leaves fresh basil, left whole
2-3 cups jasmine rice, cooked

Sauté chicken in olive oil on medium high heat until cooked. Remove from pan and put on a plate.

Sauté red bell pepper, onion, and bamboo shoots in remaining oil (adding more if needed) until soft.

Shake can to remove top fat in coconut milk and add entire can to pan. Also, add entire jar of red curry paste (it’s not super spicy, so don’t fret), and full basil leaves to pan. Stir.

Add chicken back in to the pan, lower heat and simmer for 8-10 minutes to let flavors mix.

Spoon jasmine rice into deep bowl, top rice with curry mixture and sauce.

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