Over the next few months I’ll be reposting a few of the better posts for my old blog. That includes all of my recipes. Here’s the first:
Thai Red Curry
2 tablespoons canola or peanut oil
1 onion, finely chopped
2 teaspoons Thai red curry paste
2 cloves garlic, finely chopped
1 can coconut milk
3 Tablespoons fish sauce
2 bay leaves
1 chili pepper
1 can bamboo shoots
3 skinless, boneless chicken breasts, cut into small chunks
Heat the oil in a large saucepan over a medium heat. Cook the onion for 5 minutes. Add the curry paste and garlic and cook, stirring, for one minute. Add the next four ingredients and heat until bubbling. Add the shoots and chicken, reduce the heat and simmer until the chicken is done. Serve with steamed jasmine rice.