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!