Thai red chicken curry - part 1/2

Thai Red Chicken Curry
Dan Lash

1 T oil
1 tin thai red curry paste
1 can coconut milk
1 chicken breast, sliced thinly
1 small or 1/2 large red pepper, julienned
1 small or 1/2 large yellow pepper, julienned
1/2 small onion, sliced thin
1 bunch beech mushrooms
1 T minced cilantro
2 t salt
1 T sugar
1 T cayenne

Saute curry paste in oil, stirring constantly for 1 minute. Add 1/4 can coconut milk, continue stirring 1 minute. Add thinly sliced chicken, toss in curry sauce. Add more coconut milk if sauce is too thick. Add peppers, onions, mushrooms and toss in sauce. Add more coconut milk if sauce is too thick. Add cilantro, salt, sugar and cayenne. Simmer for 5 minutes. Serve with brown rice, garnish with minced cilantro.

Category:

Education

Tags:

• thai
• curry
• panang
• chicken
• recipe
• red
• cocnut
• cooking

[divinitas99]

You forgot the voice track.

[00bellabelen00]

looks good what kind of curry did you use?