In November, my book club met at a local Thai restaurant. It was the first time I had dined at that particular Thai restaurant. I loved their pineapple yellow curry and was surprised that they used red curry paste instead of yellow curry paste. I craved more pineapple yellow curry, but I was out of red curry paste (it’s not something that my small town grocery store or Amish shops carry). When visiting my parents over Christmas break, I went to the local Asian market and picked up red curry paste. Yay!
1 Tbsp. coconut oil, 3-5 Tbsp. red curry paste (to taste), 1 Tbsp. yellow curry powder, 1 can coconut milk, 1 c. water, 1 chicken breast (sliced into small pieces), 1 tsp. fish sauce (optional), 1 c. fresh pineapple (cut into small slices), 1/2 c. bamboo shoots, 1 c. broccoli florets, 1/2 yellow bell pepper sliced, 1/2 red bell pepper sliced, 1 carrot (slice or chopped)
In a wok, sauté coconut oil, curry paste, and curry powder. Slowly add coconut milk, water, and fish sauce and bring to a slow boil. Add chicken pieces. A few minutes before chicken is down, add the remaining ingredients. Simmer until done.
Serve: with steamed jasmine rice & hot ginger tea
Garnish: lemongrass or Thai basil
Vegetarian/Vegan: Omit fish sauce and substitute tofu in place of the chicken.
Now that I have red curry paste in my pantry again, I can’t wait to make this dish again!
What missing ingredient is holding you back from making a special dish?