Recipe: Thai Red Curry

Thai red curry sounds much more intimidating to make than it is.  The key is the Thai red curry paste - and that comes in a jar!  So easy!  Read on to see the simple steps.

I usually make this dish with chicken and shrimp, but you can substitute fish, scallops, lamp, tofu...  Think of this recipe as a starting point.  Let you imagination run wild!

Serves 2

Ingredients:

-1 tbsp vegetable oil
-1 medium onion, coarsely chopped
-2 cloves, minced
-1 tbsp Thai red curry paste
-1 cup of coconut cream (if you can't find coconut cream, you can substitute coconut milk*)
-1 cup chicken stock
-2 tbsp fish sauce
-1 tbsp sugar
-half a zucchini, cut in 1/2" thick semi-circles
-half a bell pepper, cut into 1" pieces
-1 medium chicken breast, cut into 1" pieces
-10 large shrimp
-1 tbsp lime juice
-1/4 cup of chopped cilantro
-1 stalk of green onion, thinly sliced

• If serving with rice, cook rice first.  The curry is prepared only takes about 15 min to prepare.
• Heat a large skillet over medium heat.  Add oil, onions, and salt and cook for a few minutes until translucent.
• Add curry paste and garlic.  Using the back of a wooden spoon, break up the paste and stir to coat onions for a minute.
• Add coconut cream, chicken stock, fish sauce and sugar.  Bring to a boil.
• Add bell pepper and chicken.  Cover with a lid and cook for 5 min.
• Add shrimp and zucchini.  Cover with a lid and cook for 2 min.
• *If you used coconut milk, mix 1 tbsp of cornstarch and 1 tbsp of water.  Add to skillet.  If using coconut cream, this step can be omitted.
• Add lime juice, cilantro and green onions.  Serve with rice or noodles.