This dish is one of our family's quick weekday go-to meals and I believe it's pretty much gluten-free if you eat it with white jasmine rice. By the way, try purchasing a bag of jasmine rice at an asian market, I promise you it's pretty delicious and compliments Asian cuisine a little better than the usual rice you find in local chain grocery stores. For more information on how to make rice check out my previous blog on rice here.
I like adding potatoes to my red curry and for this recipe I used peeled and diced russet potatoes because what's was available. If you use small yukons or reds there is no need to peel off the skin. Just give them a good wash and you can dice them depending on their size. For this recipe I would parboil the potatoes, drain and set aside.
Now back to making this dish:
1 pound of thinly sliced Chicken Breast
2 Tablespoons of Red Curry Paste
1 Teaspoon of Palm/Coconut Sugar or white sugar
1-1 1/2 cups of Parboiled Potatoes
1 Red Bell Pepper, sliced
1 can of Coconut Milk
1 cups of Basil Leaves, preferably Thai basil but if not Italian will do3-4 Thai Chilies sliced in the middle
1-2 Tablespoons of Fish Sauce
Salt to taste
- Heat Coconut milk over medium high heat. Once heated, stir in red curry and palm sugar and heat until boiled.
- Add chicken and cook until the pink is gone but not quite done.
- Add parboiled potatoes, bell pepper, chilies and fish sauce. Use salt to taste if desired. The key to most Thai foods is to adjust taste to your own liking. You've got the basic flavors going and now it's just about your interpretation of what you want your red curry to taste like. I like mine salty with fish flavor and mildly sweet.
- Once chicken is cooked completely add basil leaves. Toss curry and basil leaves for about 1 minute. Serve hot with warm rice! And for that extra something you can always squeeze a bit of lime.