Red Thai Curry

Name: Red Thai Curry
Ingredients: RED CURRY PASTE; COCONUT MILK; CHICKEN BROTH; PLAIN YOGURT; DICED TOMATOES; RED BELL PEPPER; ONION; PUMPKIN; CARROTS; ZUCCHINI; GREEN BEANS; BASIL; CILANTRO

13 ingredients

1 steps

Ingredients

RED CURRY PASTE
COCONUT MILK
CHICKEN BROTH
PLAIN YOGURT
DICED TOMATOES
RED BELL PEPPER
ONION
PUMPKIN
CARROTS
ZUCCHINI
GREEN BEANS
BASIL
CILANTRO

Directions

1

{"0":"Directions:","2":"1","3":"In a medium saucepan combine 1\/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories\/fat).","4":"2","5":"Simmer for 5 minutes. Add 1\/4 cup fresh basil, 1\/4 cup bamboo shoots, 3 Tbsp Fish Sauce, 2 Tbsp brown sugar, 1\/3 cup chicken stock, and 1\/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.","6":"3","7":"While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.","8":"4","9":"Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat\/tofu if desired.","11":"Read more: http:\/\/thai.food.com\/recipe\/scrumptious-thai-coconut-red-curry-214590?oc=linkback"}