10m
PREP TIME
15m
COOK TIME
9
INGREDIENTS
Ingredients
- 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
- 2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken, cut into 1-inch chunks
- 1/3 cup snap peas
- 1/3 cup bamboo shoots
- 1/3 cup sliced red bell pepper
- 1/4 cup fresh Thai basil, (optional)
- 1 to 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
INSTRUCTIONS
- 1 BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- 2 STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
- 3 SERVE with cooked Jasmine Rice, if desired.
- 4 Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
Recipe Tips & FAQ's
Is red curry spicy?
Red curry is made from a variety of red chilies - sometimes dozens - and its spiciness is dependent on the types of chilies used and in what concentration. Typically, though, red curries have a milder heat level than green curries, as they often include red bell peppers and more savory-sweet notes from cumin and ginger and coconut milk.
Which is hotter red or green curry?
Though opinions vary in the US, in traditional Thai cuisine, green curry is typically on the spicier side compared to red curry.NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.