Thai Red Curry Chicken

7 November 2006

This is something that we threw together last night based loosely on the back of a can, and it turned out fantastically. I don’t know if you’ll find Thai Kitchen products in your local grocery store, but I suspect that another brand’s products will do just as well.

1 lb. diced chicken
1 – 13.5 oz. can of coconut milk
4 teaspoons of Thai Kitchen red curry paste (or to taste)
2.5 Tablespoons of brown sugar
1 Tablespoon of Thai Kitchen fish sauce
1 onion, chopped
1 green pepper, chopped
your choice of rice

Cook chicken in a large saucepan. When chicken is finished, add coconut milk and red curry paste. Stir well and simmer for five minutes. Add remaining ingredients, stir, and simmer on medium heat for seven minutes. Serve with steamed rice.