Thai Chicken Curry (Red
Penag Curry)
Ingredients:
3 lbs Boneless chicken breast
2 pkg red
Thai curry paste
2 cans Coconut Milk
2 yellow onions
2 red bell peppers
1 pkg white or brown mushrooms
1 large can sliced bamboo shoots
1 bunch fresh basil leaf
1 bunch green onions
olive oil
Additional Ingredients:
Salt
ground black pepper
cayenne pepper
fish sauce (to taste)
Depending on how hot u like it:
Tabasco
Whole fresh red Thai chili pepper
*
These ingredients are for a LARGE pot, cut ingredients in half for smaller pot.
Start off by Cleaning and chopping the vegetables. Yellow onions sliced lengthwise and set aside. Red bell pepper should be
de-cored and
de-seeded and slicked in little chucks. Basil Leaf picked from the stems and washed. set aside. Mushrooms cleaned
thoroughly and sliced. Green onions should also be minced and set aside. Open the can of bamboo shoots and drain liquid, afterwards rinse the bamboo shoots while still in can.
Cut the boneless chicken into chunks and set aside. Season the chicken with Salt, black & cayenne pepper, and a little bit of fish sauce. Heat about 1 table spoon of olive oil in a large pot. when oil is hot put in sliced yellow onions and cover while stirring occasionally. when onions have become soft but not transparent put seasoned clicked chicken in pot with onions and cover, cook for about 5
mins. Then open 1 pkg of red curry paste and put in with chicken and onions. let cook for another 2-5
mins. when its all mixed together.. add bamboo shoots, bell pepper, mushrooms, last pkg of curry paste and two cans of coconut milk. mix it well all together and let it simmer for 35-45
mins on medium low heat.
When the vegetables look soft and the curry looks all red and orange, mix in the minced green onions and basil leaf. let it cook for another 5
mins and then remove from heat and let it stand to thicken and then serve hot with while rice.
*if you like it extra hot, add Tabasco to the raw chopped chicken, and poke holes using a fork to the whole Thai pepper. this will allow the heat from the pepper to distribute while its being cooked with the curry.
My Review:
This Recipe is amazing! I've been cooking this for a while and It gets better each time. The flavors really melt all together, and make this a very interesting dish. Serve with white rice and some hot tea, and you'll really feel like your eating authentic Thai food!
Other Variations:
You can use boneless skinless thighs, if you want dark meat. You can also use beef, or pork, or come seafood, like shrimp or fish. Just make sure its all boneless. You can also add other vegetables if you like or take some vegetables out of the recipie. Give & take, is fine! If you like more flavor add an additional pkg of red curry paste. Always be sure that 1 pkg of paste is good for 1 can of coconut milk. And if you like it more spicy add fresh thai pepper.
Please... ENJOY!!
