6 chicken breast halves
2 T Extra Light Olive Oil
*Thai red curry paste
1 can coconut milk + 3/4 can water
2 tsp sugar
1 can bamboo shoots
1 can whole baby corn
1 can straw mushrooms
Fish sauce or salt... for my 1st attempt, I used salt (couldn't find the fish sauce)
*I made my own red curry paste:
1/8 tsp ground ginger
1 tsp curry powder
1 tsp chili powder
1/2 tsp cayenne
about 1/2 tsp coconut milk and just enough water to make a paste
Cut chicken into bite sized pieces.
Heat a large skillet on high (I do not yet own a wok.) When skillet is hot add oil and sugar snap peas, stir fry about a minute and a half to two minutes. Add chicken and cook, stirring occasionally, until browned if you like. Add curry paste, coconut milk, water and sugar.
Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots, baby corn and straw mushrooms; cook until heated through. Add salt (or fish sauce) to taste.
I served it over rice but only gave Pyper a little bit of the sauce (it was a bit spicy.) Everyone else loved it... it has a nice bite on the back end, and was DELICIOUS!
Next time I think I am going to take out the peas before starting the chicken, just to retain a bit of the crispness, some of them were still crisp but not all of them.
Like a lot of my other recipes I found something that looked like it had potential and made it my own. And here it is!
ENJOY! And, please, by all means, let me know what you think!
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