Ingredients
Red Curry Paste – 4 tblsp (Use green curry paste to make Thai Green Curry)
Coconut Milk – 3 cups
Boneless Skinless Chicken Breast – 2 (cut into bite size pieces)
Palm Sugar – 1 tblsp (optional)
Fish Sauce – 2 tblsp
Onion – 1 (sliced)
Vegetables of your choice – about 2 cups
(Some of the vegetable options are brinjals, bell pepper, mushroom, green beans, snap peas, bamboo shoots, tofu, water chestnuts, baby corn, carrots, cauliflower etc. Use 2-3 vegetables of your choice.)
Lime Leaves – 2-3
Sweet Thai Basil Leaves – 4 or 5 leaves
Oil – 1 tblsp
Method
1. Chop all the vegetables into long strips. You can use any vegetables that you may have on hand. I’ve added onion, mushrooms, bell pepper, cauliflower and green beans.
2. Heat the oil in a pan and add the red curry paste. Add green curry paste to make Thai Green Curry.
3. Mix in the coconut milk, lime leaves and palm sugar. Stir well and heat it.
4. Add the chicken pieces and cook for about 5 minutes. The chicken breast cooks very quickly.
5. Add the chopped vegetables and cook for just a couple of minutes. The vegetables should retain its crunch.
6. Finally add the fish sauce and basil leaves.
7. Cook for a minute or so till the flavours blend well. Check for seasoning and adjust if needed.
8. Switch off and serve hot with some white rice (jasmine or long grain).
Thai Green Curry & Rice
Tips
– Vegetarians can enjoy this curry too. Just skip the chicken and fish sauce. Instead add more vegetables of your choice.