Jason's dad, Jedd always makes us Thai curries when we come home so I decided it was time I learn for myself.
I just used the recipe on the bottle that was for Red Curry Shrimp but made it for Chicken.
Thai red curry gets its flavor from aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh red chilis.
Thai Red Curry Chicken (adapted from Thai Kitchen)
2 boneless skinless chicken breasts cut into strips or small pieces
Red Curry Paste ( I use Thai Kitchen)
14 oz can coconut milk
Simmer the can of coconut milk with between 1/2 to 1 Tbsp. curry paste over medium heat for five minutes.[I used a smaller amount and wished I had added more for some more kick, but decide based on tolerance, you can taste this broth to see what you think]
Add 1 to 2 Tbsp. fish sauce, 2 Tbsp brown sugar, 1/2 cup frozen peas or other vegetables and 1/3 cup water. Simmer 10 minutes, stirring occasionally. Stir in chicken breast pieces and continue cooking 3 to 5 minutes or until chicken is cooked thoroughly.
Garnish with fresh basil and cilantro. Serve with Jasmine Rice.