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A: I love to eat Thai red curry. I didn’t always love it. In fact when I was first introduced at the tender age of 11 I thought the vegetables were strange. Being naturally suspicious of my mom’s intentions in ordering and sharing healthy food, I ate just the chicken out of it. Nowadays my favorite part is the vegetables! I love to eat red curry so much I learned how to make it. Here’s the recipe:

• Red Curry Paste – as much as you’re comfortable using (it’s spicy)
• Chicken – cut into bite size pieces, pan fry in butter, salt, and flour
• Pineapple – bites of these are amazing as they soak up the curry flavors 🙂
• Zucchini – cut in rounds to desired thickness, thin rounds will melt into the curry, everything else is a bit meatier
• Asparagus – bend and snap them, use the parts next to the head, toss the rest
• Snow peas – because they’re prettier than normal peas
• Green Bell pepper – tasty and traditional, slice long and medium thickness
• Red Bell pepper – tasty and traditional, slice long and medium thickness
• Basil – I put in very little, but that’s my personal preference
• Coconut milk – lots of it, at least three cans, the more you use the creamier it is (and less spicy)
• Bamboo shoots – I try to get the thin strips like the ones restaurants use

Cut, chop, toss in a pot, bring to a boil, stir it up, taste test and add anything to make it perfect.

Make some jasmine rice and pour curry on top. Perfection!