Printable Recipe Here
1-2 pounds chicken
Salt and pepper
1 or 2 bell peppers, any color
1 cup frozen peas
1 can coconut milk
2-6 teaspoons red or green curry paste
4 leaves fresh basil
Cut up chicken and cook in large skillet with a little oil. While the chicken is cooking, slice bell peppers and onion. After the chicken has cooked, add salt and pepper to taste, a little more oil and the peppers, onion and peas. Stir occasionally and cook on medium-low until peppers and onions are mostly cooked. Add coconut milk and cook on low until it begins to boil. Add fresh chopped basil if using. Begin stirring in the curry paste 1 teaspoon at a time until you reach your desired heat. (Do not add the curry past all at once--you can always add more paste to make the curry hotter but you cannot take it away.) Serve over rice.
This recipe is how I made my red curry the last time, but I rarely make it the same twice. You can use whatever color bell peppers you want. I usually use one green and one red, but used only green this past time. This was the first time I used peas and I really liked them in the curry. And if you want to make a vegetarian version, just use tofu instead of chicken. I used lite coconut milk so the curry was a little bit healthier. I think I like green curry more than red, but both are good. I kind of forgot about red/green curry and I hadn't made it in months so this tasted SO GOOD!
|All my veggies, coconut milk, and curry paste ready to go!|
|My bowl of veggies ready to be added|
|Cooking the chicken|
|The chicken and veggies all cooking|
|After I added the coconut milk and curry paste|
|All ready to eat! Yummy!|