Lately, I’ve been craving Thai food like a crazy pregnant woman. I’m sure it’s because the weather has been so chilly and the thought of indulging in something hot and spicy brings comfort.
Lucky for me, I have a husband who not only cooks but does it very well. A few weeks ago, he made Thai Chicken Curry for his pregnant wife. Well, I don’t think he really had a choice!
Lightly brown chopped onions, garlic, ginger, and basil (about 1 min.), add sliced chicken breasts and sautee until golden brown on the edges (about 5-8 mins), add the rest of the vegetables (sliced mushrooms, chopped bell peppers), stir all ingredients. Mix in 1/2 can of coconut milk and 1/2 can of (4oz Maesri) red curry paste. Simmer for about 20 mins. Lastly, add in a dash of sugar and fish sauce to taste. Garnish w/ avocado slices, Thai chili peppers, and basil.
We don’t usually measure when cooking. It’s all about eyeing and tasting as we go. Here are the proportions (roughly): 2 chicken breasts, 1/2 an onion, a garlic clove, a few slices of ginger, 4-5 basil leaves, 1/4 cup mushrooms, and 1/2 a cup of bell peppers. Feel free to alter to suit your palette.
Also, you can use green or yellow curry instead of red. Available at Amazon.