Thai Red Curry Recipe

Maesri Red Curry Paste

Maesri is my favorite brand of curry paste. It packs a punch so I usually only use 1/2 a can per can of coconut milk so it’s not super spicy.

Ingredients:

  • 1/2 can or jar of curry paste
  • 1 can of coconut milk
  • 2 boneless chicken breasts, thinly sliced
  • 1/2 onion
  • 1 small can of bamboo shoots
  • 1 bell pepper
  • 1 lime
  • 1 small bunch of cilantro
  • rice to serve it over 🙂

Whisk a a few scoops of the curry paste with coconut milk until you achieve the desired level of heat and set aside. Saute onions, bamboo shoots and bell peppers (or whatever veggies you like) in a large saute pan. Add the curry/coconut mixture. Add thinly sliced chicken breasts. Simmer until the chicken breast is cooked through. Add lime juice, cilantro and salt and pepper to taste. Serve over rice.

This recipe is great for using up whatever veggies you have that are about to go bad. I’ve used carrots, corn, cherry tomatoes, bell peppers, and onion.