Thai Chicken Curry

Here is the recipe of the week. The Thai Chicken Curry is best served over rice; jasmine would be my first choice for this dish. A nice green salad and some sliced mango would nicely round out the meal.

Thai Chicken Curry

1 14oz can unsweetened coconut milk
1-2 teaspoons red Thai curry paste, to taste
1 large red bell pepper cut into 1/4" strips
1 large onion thinly sliced
1 # chicken breasts or thighs, sliced into 1/2" strips
1 tablespoon brown sugar
1/2-1 tablespoons of fish sauce (nam pla)
1 large tomato cut into 1/2 " dice
1/3 cup thinly sliced basil
1 tablespoon fresh lime juice

Directions:

1. Bring 1/4 cup coconut milk and the curry paste to a boil in large skillet, whisking constantly.
2. Add bell pepper and onion and saute for 5 minutes.
3. Add the chicken, the rest of the coconut milk, brown sugar and fish sauce.
4. Cook until chicken is cooked through, stirring often, about 5 minutes.
5. Stir in tomatoes, basil and lime juice and simmer 1 minute more.
6. Check for seasonings, add salt or a touch more fish sauce if desired.
7. Serve over rice.

Notes:
The fish sauce really gives it a Thai taste, but not everybody likes the taste of it and you don't want the dish to be fishy, so go light initially. You can always add more at the end. Likewise if you don't like things spicy go light on the curry. You can find Thai curry paste in most grocery stores. A little bit goes a long way. If you have other vegetables on hand that you want to throw in, just do it.

I hope you enjoy. The dish reheats well, so you could make it ahead or make extra for leftovers.

Enjoy!