One of my favorite go to recipes is Red Curry Chicken. It's quick and easy and freezes well.
Servings: 4
- 1 pound chicken thigh and breast meat -- cut into 1" cubes and sautéed
- 1 14-ounce can coconut milk
- 1 tablespoon Thai Kitchen Red Curry Paste
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 can bamboo shoots
- 1 red bell pepper -- cut into 1" slices
- 1 small onion -- cut into 1" pieces
- 1/8 cup fresh basil leaves
Sauté chicken, remove from pan and cover to keep warm. Sauté onion in a little coconut oil (or vegetable oil) for 5 minutes. Add red bell pepper and cook 5 minutes more. Add to the pan red curry paste and stir to combine. Add coconut milk and the rest of the ingredients except basil and simmer for 3-5 minutes. Add chicken back to the pan and continue to simmer 5 -10 minutes longer or until chicken is done. Add fresh basil and stir to combine. Serve over steamed jasmine rice
Source: "Thai Kitchen"
NOTES: To cut some of the fat sauté vegetable in coconut oil and use low fat coconut milk.
I freeze for clients with instructions to heat on 50% power in microwave 2-3 minutes or until heated.
