Monday, October 3, 2011

Day 3 - Thai Red Curry with Chicken

For those of you who love spicy, tonight's dinner comes from Thailand.  This recipe is super easy and super exotic.  Please click here for the complete recipe. 

Red Curry Recipe (Serves 6)

2 Tbsp    Red curry paste (Found at the Asian food market, I use the Mae Ploy brand in the photo above)
2 Tbsp    Vegetable oil
2 Cans    Coconut milk
2 Tbsp    Sugar
1 1/2lbs   Chicken cut up in 1 inch pieces
2 C         Vegetables of your choice sliced (onion, bell pepper, zucchini, etc.)

On medium heat, saute red curry paste in oil for 1 minute, add 1 can of coconut milk.  Add another can of coconut milk and heat until boiling.  Add meat and continue cooking until meat is nearly done, then add vegetables and sugar.  Cook until vegetables soften and serve with Jasmine rice. 
***Red curry paste is very spicy, for a milder flavor use half the portion***

You can read my inspiration for cooking here.


  1. Thai curries are so quick and simple and yet so good! It is even pretty easy to make your own curry paste.

  2. Do you have the recipe at Closet Cooking? I'll have to check it out.