Page 120 - UMass2018_CookBook

Ingredients
Serves 6 to 8
6 to 8 boneless skinless chicken breasts, thinly sliced
6 tablespoons fish sauce 6 cloves garlic, crushed 2 tablespoons canola oil 1 (4-ounce) can
red curry paste
2 (13.5-ounce) cans coconut milk
1 large yellow onion, thinly sliced
1 large red bell pepper, thinly sliced
2 tablespoons granulated sugar
1 bunch basil leaves, coarsely chopped
Steamed rice, for serving
Red Curry Chicken
Chan Family, Lexington, MA
“I got this recipe over 25 years ago from
a Thai friend, and have been winging the ingredient specifics all these years. So easy to make and always a hit.” — Edith Chan
Preparation
1. In a bowl, combine the chicken with
3 tablespoons of the fish sauce and 3 cloves of the garlic. Set aside to marinate.
2. Heat the oil in a Dutch oven or large pot over medium heat. Add the remaining garlic and cook until fragrant, about 1 minute. Add the curry paste and cook
for 1 minute, stirring constantly.
3. Stir in the thick cream from the top of the coconut milk, Reduce the heat to low and cook until the oil from the curry paste rises to the top.
4. Raise the heat to medium and add the onion and pepper. Add the chicken and cook just until no longer pink on the outside.
5. Stir in the remaining coconut milk, the remaining fish sauce and the sugar. Simmer until the chicken is cooked through and tender.
6. Stir in the basil leaves. Serve the curry over steamed rice.
110 | TASTE OF HOME