Thai Red Chicken Curry
Thai Red Chicken Curry
ingredients
1 Tbsp. canola or vegetable oil
3 boneless chicken breasts, cooked and sliced into bite-sized pieces (or about 2 cups leftover cooked chicken pieces)
1 carrot, cut into matchsticks
1 stalk celery, peeled and cut into matchsticks
1/2 red pepper, cut into matchsticks
1/2 onion, cut into thin slices
1/4 cup canned bamboo shoots, cut into matchsticks
2 cups greens (bok choy, spinach etc)
(Optional Vegetables: sliced zucchini and/ or slivered green beans)
1 tsp. minced ginger
1-2 Tbsp. red curry paste (I usually use 2)
1 can coconut milk (light or regular, about 1 3/4 cups)
1 Tbsp. lime juice
1 Tbsp. brown sugar
1 Tbsp. fish sauce (or soy sauce)
Salt and pepper to taste
Garnish: Torn basil leaves and lime quarter, for juicing over finished dish
Side: Cooked Jasmine Rice
method
Heat oil in a large fry pan over medium-high heat. Add vegetables and stir-fry until tender-crisp. Add cooked chicken. Add ginger and curry paste and cook, stirring in for about 1 minute. Add coconut milk, lime juice, brown sugar and fish sauce. Bring to a boil then reduce heat and simmer until chicken is heated through.
Serve with jasmine rice and a garnish of torn basil leaves and a lime quarter for juicing over.
http://www.fortysomething.ca/2010/06/thai_red_chicken_curry.php