Recipes Only

4 servings

Ingredients

• 2 cans coconut milk (do not shake, cream must be separated)
• 3-4 tablespoons Thai red curry paste (Maesri brand is good)
• 2 chicken breasts, thin sliced (easy if partially frozen)
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup butternut squash or eggplant, cubed and roasted
• 1 can bamboo shoots
• 4 kaffir lime leaves
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• Thai basil leaves
• jasmine rice for serving

Instructions

1. In a large pot over medium-high heat, heat the thick cream from the top of the coconut milk until oil separates
2. Add red curry paste and fry until fragrant (2-3 minutes)
3. Add chicken and cook until nearly done
4. Add remaining coconut milk and bring to a gentle simmer
5. Add bell pepper, onion, and bamboo shoots
6. Add kaffir lime leaves, fish sauce, and sugar
7. Reduce heat to medium-low and simmer for 10-15 minutes until vegetables are tender
8. Taste and adjust seasonings (add more fish sauce for salt, sugar for sweetness, or curry paste for heat)
9. Stir in Thai basil leaves and butternut squash or eggplant
10. Serve hot with jasmine rice