I love going out for Thai food! But I love making Thai food at home even more. We had our first Asian specialty food store open near our house about a year ago and it has been wonderful to be able to get authentic curries, sauces and produce whenever we want and for half the price of the grocery store. The great thing about this recipe is you can adapt it to whatever you prefer. You can adjust the heat by adding more curry paste and if you have added to much curry you can add more coconut milk to cut the heat. These vegetables are what we like in curry but you can add whatever you like!

Enjoy!

Red Curry Chicken
1 lb chicken cut into thin strips
Fish sauce
4 scallions sliced thin ( green and white parts)
3 carrots peeled and sliced thin
4 sweet peppers or 1 large bell pepper cut into thin strips
4 oz mushrooms sliced thin
1/2 teaspoon sesame oil
1/2 teaspoon fresh grated ginger
1 4 oz can red curry paste
1 can coconut milk
1/2 cup of frozen peas
1/2 lime juiced
1 tablespoon torn basil (optional)
Cooked Jasmine Rice

In a large sauce pan saute chicken in 1 tablespoon of fish sauce. (If you’ve never worked with fish sauce, you have been warned- do your best NOT to smell it, it compliments the curry beautifully but smells terrible). Once chicken is cooked through, remove from pan onto plate. Next, add carrots to pan and saute over medium high heat for 1-2 minutes, add scallions, peppers and mushrooms. Saute for another 3-4 minutes. Add sesame oil. Add chicken back to pan and add curry. Start by only adding 1/2 a can. You can adjust the heat after the coconut milk is in. Stir to coat with curry paste, add grated ginger. Next add 1 can of coconut milk, lime juice and 1 teaspoon fish sauce. Then add frozen peas. Simmer 10-15 minutes over medium low heat. Check heat and salt after simmering. If you prefer it more spicy add more curry paste, if it is too hot add more coconut milk or a little heavy cream. You can also adjust the salt at this point with fish sauce. Use sparingly. Just before serving add basil and serve over rice. Garnish with chopped cilantro.