I love grilling and all but I can’t stand over a hot grill in 95′ heat, come on!! When it’s like this I want a quick and delicious dinner that goes together in a snap.
This is a favorite dish that fits the bill. Prep the vegetables first. Actually cooking time is only about 30 minutes. Serve over brown or white rice. Brown rice will take more time, so start it before you begin preparing the curry.
Use whatever vegetables you like. I used carrots, red bell pepper, onions, sugar snap peas, and fresh basil. Add edamame, broccoli or even sliced jalepeno peppers if you’d like more heat. Feel free to substitute peeled and deveined shrimp for the chicken. Cook until the shrimp turn bright pink.
The key ingredients in this dish would be the coconut milk and Red Thai Curry Paste.
This curry paste is slightly spicy, it will not over power the dish with heat. It is incredibly flavorful and delicious. My recipe calls for enough to make the coconut milk slightly pink. Feel free to add more to your taste. Coconut milk lends a rich and deep flavor to the dish.
Thai Red Chicken Curry
1 large red pepper, seeded and cut into bite size pieces
2 large carrots, peeled and cut into 1/4″ slices
1 medium sweet onion, cut into bite size pieces
8 ounces sugar snap peas or pea pods
1 tablespoon canola oil
1 tablespoon red curry paste
2 cans unsweetened coconut milk (you can use light or regular)
2 tablespoons brown sugar
1 lb boneless skinless chicken breasts, cut into 1″ chunks
1 large bunch of basil, thinly sliced
3 cups cooked brown or white rice
1) Heat a large heavy skillet over medium high heat. Add the prepared red pepper, carrots, and onions. Cook, stirring often, for about 4 minutes. Add the snap peas and cook another minute. Dump into a large bowl and cover loosely with foil.
2) Add the curry paste to the pan. Using a wooden spoon, mix into the oil. Add the coconut milk and whisk to combine. Add the brown sugar and whisk. Bring to a simmer. Add the raw chicken and simmer another 15 minutes. Add the sliced basil just before serving.
3) Add the basil and serve over steamed rice. Makes 5-6 servings.