Recipe: Thai Red Curry Chicken

Chris Marquardt of Tips From The Top Floor shared his recipe for Thai Curry Chicken with Eggplant on my Podcast #5. Here's my own easily adaptable recipe:

Thai Red Curry Chicken with Water Chestnuts

1 pound boneless chicken breast, 1/2 inch dice
3-4 Tablespoons Thai Red Curry Paste
2 cups coconut milk (1 14 oz. can)
2-3 kaffir lime leaves
fish sauce
2 14 oz. cans water chestnuts
cilantro, to garnish

Options: Straw mushrooms, bamboo shoots, baby bok choy, or other Asian vegetables can be substitutued for water chestnuts, or these items can be combined in, depending on your taste. You can also add peanuts or cashews, or diced cooked potatoes. You can also substitute beef, tofu or tempeh, and you can use Thai Masman Curry paste, or Green Curry paste. The combinations are endless!

Stir-fry Red Curry paste in coconut milk and kafir lime leaves until fully dissolved (I hold back a little coconut milk until the end, to finish the sauce, as some of the coconut milk taste cooks out). Stir in chicken and cook until no longer pink. Add water chestnuts, mushrooms, bamboo shots, or other additions, like baby corn, etc along with a tablespoon of Fish Sauce. Finish with additional coconut milk, to desired consistency. Garnish with nuts and cilantro.

© Mark Tafoya