One of the most classic, well-known Thai dishes are the many different colored curries. Today, we want to focus on Red Curry, which was (and still is), a favorite of ours. So, gather your ingredients, sharpen those knives & get ready for a delicious culinary adventure to Thailand.
Cost & Ingredients
Total Cost: Under $20 (If you don't have any of the ingredients)
Serving Size: 4-5 servings
Ingredients (Main Dish):
- 1 1/2 cups jasmine rice
- (1) Yellow bell pepper
- (1) Zucchini
- (2) Full Carrots (I think that's what you call them..?)
- (1 can) Coconut milk
- Red curry paste
- (1) Lime
- (1 bushel) Cilantro
- (1 can) Bamboo shoots - Kyle's favorite
- (1) Onion
- (1 or 2) Large chicken breasts - depending on how many you are serving (we used 1)
- (1 can) Low sodium chicken broth
Step 1 - Prepare rice, and keep it warm.
Just like almost every recipe featured in the Thai-Et, rice is a main component of this dish. As Meg said in our last post, purchasing and using a rice cooker makes the process significantly easier. If you like to cook rice the old fashioned way...best of luck to you.
Step 2 - Prep the veggies & chicken
Before firing up the stove and starting to cook, make sure that you carefully prep all of the veggies listed above to make cooking as easy as possible. To complete this, make sure you:
- Mince your garlic
- Peel then thinly slice the carrots
- Cut the zucchini into quarters (not halves like pictured here)
- Thinly slice the yellow pepper
- Dice your onion
- Cut your chicken into small pieces
Step 3 - Stir it Up
Put some olive oil in a skillet on your stovetop and turn it on. Let the skillet heat up a bit before adding ingredients. Once it's warm, add your garlic and let it cook for a minute of so. Then, add your onions & carrots to make sure that these ingredients are thoroughly cooked through and not too crunchy.
Add the chicken to the skillet and continue cooking for 2 minutes. Add your zucchini and yellow pepper and continue cooking until chicken is finished.
Step 4 - Holy Shoot
Add the bamboo shoots and continue to stir fry for 1-2 minutes. Then, add 2 tablespoons of the red curry paste and stir it up so that it is evenly distributed throughout your veggies.
Step 5 - Get Soupy
Add the full can of coconut milk and 1/4 cup of low sodium chicken broth. This part is completely up to you and what type of curry you like. For us, we like a thicker broth, so we add more coconut milk than chicken broth, but if you prefer a soupier curry, add more chicken broth!
Squeeze in the lime and allow this concoction to simmer for 5 minutes. Stir occasionally.
Step 6 - Oh Cilantro
After the curry has simmered, add the cilantro to your curry and stir it in. Let this continue to simmer for 1 minute. Then, turn off the heat and remove your curry from the hot burner.
Step 7 - Enjoy!
Grab a bowl, add some rice & pour over your delicious and healthy red curry. If you fancy, add some additional cilantro and lime juice. Then...ENJOY!
Questions, concerns or complaints? Reach out to me at firstname.lastname@example.org.