Scrumptious Thai Coconut Red Curry
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 tablespoons brown sugar
- 2 tablespoons red curry paste
- 1/4 cup fresh basil
- 1/2 green pepper
- 1/2 yellow pepper
- 1/2 red bell pepper
- 1/3 cup chicken stock
- 1 can coconut milk (i use light)
- 1/4 cup bamboo shoot
- 2 -3 teaspoons fish sauce
- 1/2 cup mushroom
- 1/2 onion (yellow or white)
- 2 chicken breasts (optional)
- 10 ounces brown rice
- Carbohydrate 150.977733740424 g
- Cholesterol 2.40000000202884 mg
- Fat 6.17466109624021 g
- Fiber 9.72081909966062 g
- Protein 17.1183761643595 g
- Saturated Fat 1.24277371929892 g
- Serving Size 1 1 -3 serving(s) (451g)
- Sodium 138.190404720189 mg
- Sugar 141.256914640763 g
- Trans Fat 0.864210897232273 g
- Calories 716 calories
In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
