Spicy Thai Red Curry

Name: Spicy Thai Red Curry Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb boneless/skinless chicken breast cubed; 1/2 can of bamboo shoots; 4 tbsp red curry paste; 2 cups light coconut milk; 2 fresh thai red chili peppers finely chopped; 15 thai basil leaves sliced in three; 2 tbsp fish sauce; 1/4 tsp sea salt; 1 1/2 tsp brown sugar (or palm sugar); Juice from 1/2 a lime; 1 tsp sriracha chili sauce; 1/2 cup red bell pepper chopped; 1/2 cup frozen (or fresh) peas; 1/2 cup green beans cut to 1 inch peices; 1/2 cup canned pineapple chunks

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 4

Ingredients

1 lb boneless/skinless chicken breast, cubed1/2 can of bamboo shoots4 tbsp red curry paste2 cups light coconut milk2 fresh thai red chili peppers, finely chopped15 thai basil leaves, sliced in three2 tbsp fish sauce1/4 tsp sea salt1 1/2 tsp brown sugar (or palm sugar)Juice from 1/2 a lime1 tsp sriracha chili sauce1/2 cup red bell pepper, chopped1/2 cup frozen (or fresh) peas1/2 cup green beans, cut to 1 inch peices1/2 cup canned pineapple chunks

Directions

In a large wok, bring 1 cup of coconut milk to a bowl, stirring constantly. Add red curry paste and stir until well combined and smooth. Add chicken and simmer until cooked through. Add the remaining coconut milk, red chili peppers, fish sauce, sea salt, brown sugar and sriracha sauce. Simmer for an additional 5-10 minutes. Add vegetables and simmer for 10 minutes (or until beans and peppers are desired consistency). Remove from heat and stir in lime juice and basil.

Serve over jasmine rice (not included in nutritional info).

Serves 4 - 5

Number of Servings: 4

Recipe submitted by SparkPeople user EKSTEWART.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving