Thai Red Curry

Thai Red Curry

Thai Red Curry

45 minutes

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Ingredients
  • 8 oz bamboo shoots (sliced and drained)
  • ¼ cup brown sugar
  • 1 lb chicken breast
  • 13.5 oz coconut milk
  • 1 teaspoon fish sauce (nam pla)
  • 2 onions, slice
  • 14 oz pineapple chunks (drained)
  • 1/2 cup red bell pepper (julienne)
  • 1 tablespoon red curry paste
  • 250 grams snow peas, trimmed
Instructions

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.

Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   11 Points
Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner

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