We all know by now that I am a techie knucklehead; I have many other strengths after trying to share the recipe link from my cooking class numerous times.
I’m glad the link didn’t work because now I can share other thoughts, notes, and advice with you.
A few of my cooking students feared Thai and Indian food because they thought they were too spicy.
After explaining to them when you prepare Thai and Indian food at home, you can adjust the spice level you are comfortable with.
Their favorite things we made in class were Thai and Indian cuisine, which I loved so much. I loved even more that they made the recipes they learned at home!
With this recipe, you can use any protein, such as chicken, shrimp, fish, tofu, soy curls, or vegetarian.
Speaking of vegetables, add what you like, have on hand, or do a kitchen sink curry with anything leftover in your fridge.
Spice levels can be left up to you. If you are afraid of spice, start with just a teaspoon of curry paste. If you love spice, use a whole can. I use half a can when I make it and adjust when I have guests.
This recipe can be vegan, vegetarian, pescatarian, or gluten-free, using tamari sauce and not soy sauce containing wheat. Many cooks don’t realize this, and gluten poisoning their dinner guests.
Additional gluten-free information: these are the brands of curry paste and fish sauce I use, which are safe and gluten-free. All pure coconut milk is naturally gluten-free.
Whatever brand of broth you use, always check the label that it says gluten-free. Many are not.
I’ve had many requests for the recipe this week. Alas, here it is.
Thai Red Curry with Chicken
Ingredients
1 TBSP vegetable, coconut, or canola oil
1 TBSP Thai red curry paste (more or less depending on your spice level)
1 14 oz can of coconut milk (stirred well)
2 or 3 cloves of finely minced garlic
1 tsp of finely minced garlic
1 large onion cut into crescents
1 red & 1 green, yellow, or orange sweet bell pepper cut into strips
2 carrots cut diagonally or julienned
1 1/2 cups of your choice additional veg (sweet potatoes, broccoli, cauliflower, peas), etc
1 lb boneless skinless chicken thighs or breasts cut into bite-size pieces
1 cup of chicken or vegetable broth
1 TBSP fish sauce
1 TBSP soy or tamari sauce for gluten-free
1-2 TBSP brown sugar
1/2 lime freshly squeezed
1/4 cup fresh cilantro
Directions
In a large skillet over medium heat, add the oil & red curry paste to the pan, stirring in 1/4 can of coconut milk. Cook for 1 minute making sure not to burn, lower heat if necessary.
Add the onion, peppers, carrots, and additional vegetables to the pan and stir-fry the vegetables in the curry paste mixture. Cook for 2-3 minutes.
Add the garlic and ginger to the pan. Cook for another minute. Be careful not to let them burn. Add the rest of the coconut milk and chicken broth to the pan. Stir to combine and bring to a simmer.
Add the chicken to the pan and stir. Simmer over low heat covered for 20 minutes or until chicken is done and vegetables are tender.
Uncover and add the fish sauce, brown sugar, soy or tamari sauce, and lime juice to the pan. Stir to combine. Simmer for 5 minutes. Stir in the cilantro.
Taste, taste, taste. Check for the balance between spice, sweet, acid, salt, or umami. Trust your taste buds and adjust as necessary.
Serve in bowls with steamed jasmine rice and garnish with additional chopped cilantro and lime wedges if desired. Enjoy.
