One of the most popular thai dishes here is the Thai Red curry, The spicy and rich curry has a unique taste, The vegetables and chicken / tofu make it a complete healthy meal. Try it with steamed rice and it is just perfect. Thai curry can be made as hot or mild as you like, add 1 tbsp red curry paste for mild and more for more heat.

THAI RED CURRY WITH VEGETABLES AND CHICKEN / TOFU

INGREDIENTS
2 tbsp oil
2 – 4 tbsp red curry paste ( thai red curry paste is easily available at most Asian grocery stores, adjust the tbsps according to how hot you like your curry)
1 tbsp fish sauce ( skip if making vegetarian version of the curry)
1 tbsp lite soy sauce
1 tsp minced or finely chopped garlic
1 can coconut milk (13.5 oz)
1 can thinly sliced bamboo shoots ( 8 oz)
1 – 1.5 cup mixed vegetables like broccoli, sliced carrots, sugar snap peas, eggplant etc
1 lb chicken breast thinly sliced ( if using tofu – 1 cup firm tofu cut into cubes)
Salt to taste
1/2 tsp freshly ground black pepper
1 tsp sugar
1/2 cup chicken broth ( replace it with vegetable broth if making vegetarian version)

SERVES
3-4

PREP TIME
15 minutes

COOK TIME
15 – 20 minutes

DIRECTIONS
In a wok, heat the oil and fry the garlic until golden brown. Add the chicken strips and cook for about 7-8 minutes till fully cooked, season with salt and black pepper. Add the curry paste and cook for another minute, Add the coconut milk and stir in all the vegetables along with the soy sauce and simmer and let it cook for 5-8 minutes
Add the chicken/ veggie stock, soy sauce, sugar and fish sauce, cook for another couple minutes, taste the curry and adjust the salt/ pepper as per taste.

CREDIT
Adapted from “Gourmet Thai in minutes”