Thai Red Curry

In yet another attempt to get the food I want without having to pay restaurant prices, I went on a quest to figure out how to make Thai Red Curry. Yes, a quest. I love curry—Indian, Japanese, Thai, everything—and so does my husband. It's kind of our comfort food, especially in the winter. Recently my husband has fallen in love with Thai curries (his first love was Japanese, as he spent time living there), so it made sense that I add this to my ever-growing repertoire of Asian-origin dishes instead of dropping 20 bucks on dinner out.

Well it turned out great! And it wasn't too hard to make as far as curries go.

Thai Red Curry

(Note: This recipe is spicy. I like heat, and this is about "medium hot" to "hot" for me. Heat depends a lot on the paste you get or the peppers you use to make your own, so it's hard to gauge just how much curry paste will make your curry too hot. If you're worried about heat, start with less paste and work up by adding more until it's right for you)

Ingredients:

• 2 tbs. red curry paste (I got mine at the Asian store, which is where I have to get most anything "exotic" in Utah.)

• 2 cans coconut milk

• 2 tbs sesame oil (or any oil on hand, though peanut or sesame will create a deeper flavor)

• 1-2 tsp salt

• 1-2 tbs fish sauce (you can sub soy sauce if you don't like fish sauce)

• 3 tbs brown sugar

• 1 tsp paprika (optional: for color)

• 1 large chicken breast, cubed (other meat options: beef, pork, shrimp)

• 1 green pepper, sliced

• 1 red pepper, sliced

• 1 sm. zucchini, halved long-wise and sliced

• 1 onion, halved and sliced

• 2-3 cups bean sprouts

• 1/2 cup fresh basil, chopped

(Other veggie options: carrot, potato, bamboo shoots, peas, basically what you enjoy)

Directions:

1. In a deep, large skillet, pour sesame oil and heat. Add red curry paste and warm, then add the coconut milk and stir until smooth.

2. As mixture heats, add fish sauce, brown sugar, salt, and paprika. Taste to adjust the flavor to your personal preference. Add more curry paste if not spicy enough.

3. Cut chicken breast into small pieces and add to curry, cook until chicken is mostly done. About 5 mins or so.

4. Add longest cooking vegetables first and fastest cooking last. In this recipe, that order is green and red pepper, onion (wait a few minutes for these to cook some), then zucchini, bean sprouts, and basil. Simmer curry until the vegetable are tender, but not too soft or mushy. Should have a fresh taste.

5. Serve curry in a bowl (preferably a large one, according to me) with a side of rice. Enjoy!