Friday, November 11, 2005

Thai Red Curry Chicken

Nate likes to focus his cooking on particular genres. A couple of years ago he did Thai food. This is one of my all-time favorite dishes - and it is super quick and easy. You can make it with any red curry paste, but I recommend buying the red curry paste available at . The flavor is better. I also recommend serving it with basmati or jasmine rice instead of the typical american long grain variety.

Thai Red Curry Chicken

2 T. oil
1-1/2 T. red curry paste
1 can coconut milk
2 T. fish sauce (doesn't taste like fish in your food, available in the asian food section)
1 - 1/2 lbs. chicken
1 yellow squash
1 green zucchini

Heat oil in a wok and add curry paste and 3 tablespoons of the coconut milk. Mix thoroughly. Then add the remaining milk. Cube the chicken and add it to the pan. Cook for about 10 minutes or until the chicken is cooked through. Add the fish sauce and vegetables and cook on medium - medium low heat until the vegetables are cooked to desired tenderness. Serve over rice.

Serves 6.

This dish is not very spicy but you may adjust the amount of red paste you add to suit your own, or your children's, tolerance. (My kids love this dish.)

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