This recipe was inspired by the Red Curry Chicken recipe in Quick & Easy Thai Cuisine Lemon Grass Cookbook by Chef Rut Poladitmontri & Judy Lew.
Makes a very large batch, so half or quarter recipe. Freezes and reheats well.
Ingredients:
4 – 400 ml cans coconut milk
2 – 112 g jar red curry paste
0.25 cup fish sauce
2 T maple syrup or sugar
1 kg bag of frozen chicken breasts – semi-thawed & diced in bite sizes
2 medium whole cauliflower cut into bite size florets
4 potatoes, peeled and diced bite size
1 red bell pepper, thinly sliced in strips
0.25 c corn starch dissolved in 0.5 c cold water
Cooked pot of basmati rice (side dish)
Instructions:
1. In a very large pot whisk 3 cans coconut milk with curry paste, fish sauce, and syrup or sugar till smooth.
2. Prep all the veggies and chicken and set aside (see ingredients for how they should be prepared).
3. Add chicken, potato, and cauliflower to curry sauce, stir to combine, and bring to a boil over high heat.
4. Reduce heat to low and simmer uncovered for about 30 minutes, stirring often, till cauliflower & potato are tender.
5. Add red bell pepper slices & last can of whipped coconut milk.
6. Bring back up to a boil. Thicken by adding cornstarch water.
7. Remove from heat.
8. Enjoy hot with a side of rice.
Vegan Option: Replace chicken with chickpeas & fish sauce with coconut aminos.
Plum Hill 