Thai Red Curry
13.5fl oz coconut milk
1 tablespoon red curry paste
¼ teaspoon fish sauce
¼ cup brown sugar
⅛ cupThai basil (fresh, chopped)
8 oz bamboo shoots (sliced and drained)
14 oz pineapple chunks (drained)
¼ cup onions (sliced)
½ cup bell pepper (julienne)
1 cup snow peas (fresh, whole)
1 lb chicken (boneless, skinless) - optional
Pour coconut milk into saucepan. Over high heat, whisk in curry paste. If you prefer spicy cuisine, then add more red curry paste than suggested.
Add fish sauce and brown sugar. Add basil, bamboo shoots, pineapple, onion, bell pepper, and snow peas. Bring to a boil stirring frequently.
Reduce heat and cook 3 minutes until thickened.
Optional: If adding meat, boneless/skinless chicken, beef, or shrimp is recommended. Cut one pound of meat into bite sized pieces. Add raw meat to finished curry sauce and allow to cook over medium heat an additional 10 minutes or until done.