Scrumptious Thai Coconut Red Curry

By cprzybyl

Ingredients

• 1 tablespoon red curry paste
• 1 (15 ounce) can coconut milk (I use light)
• 1/4 cup fresh basil
• 1/4 cup bamboo shoot
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/3 cup chicken stock
• 1/2 cup mushroom
• 1/2 red bell pepper
• 1/2 green pepper
• 1/2 yellow pepper
• 1/2 onion (yellow or white)
• 2 chicken breasts (optional)
• 10 ounces brown rice

Details

Servings 2
Adapted from thai.food.com

Preparation

Step 1

1
In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
2
Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 Tbsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
3
While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
4
Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.