Sandi Richard cooks up a savory creamy curry inspired by her recent trip to Thailand.
Red Thai curry
- 1 tsp coconut or sesame oil
- 1 onion
- 4-5 chicken thighs, boneless skinless (or use chicken breast – but that’s not likely what you’ll get in Thailand)
- 3 Tbsp Thai red curry paste
- 1 carrot
- 1 small zucchini
- 1/2 red bell pepper
- 1/2 yellow or orange bell pepper
- 8 cremini mushrooms (or white)
- 1 can coconut milk 398 mL or 14 fl oz (I choose a light version)
- 1 Tbsp fish sauce (Optional, but if not using fish sauce add 1/3 cup vegetable or chicken stock)
- 2 Tbsp brown sugar
- 1-2 Thai basil leaves (or 1/4 cup fresh basil)
- 1 1/2 cups white rice
- 3 cups water
- Optional: chili flakes, cilantro and peanuts
Heat oil in a large stove top pot at medium high. Sliver onion, adding to pan as you slice. Cut chicken into chunks, adding to pan as you cut. Stir until most of the chicken is not pink (it will finish up as you make the curry). Stir in curry paste, and then reduce heat to medium low.
Cut carrot into three pieces. Cut each piece in half lengthwise. Slice each piece into long strips, adding to pan as you cut. Cut zucchini and peppers into chunks, slice mushrooms and add to pan.
Add coconut milk, fish sauce, brown sugar and basil to pan. Simmer at low and stir from time to time while rice is cooking.
Combine rice and water in a large microwave-safe pot. Cook at high 8 minutes, then medium 8 minutes, then let rest 5 minutes once cooked (or use a rice cooker).
Serve a small amount of rice in the bottom of a bowl and pour curry over top. Our family loves to add red chilies, chopped peanuts and fresh cilantro. If serving this to company, these toppings are nice add-ons to have in the centre of the table for each to add or not!
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