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After the Panang Curry, I decided to continue my Thai curry recipes. Red Curry was next in my mind since I have the red curry paste sitting in the kitchen cabinet. Yes, here is another curry dish to be tried out. Red curry is one of the popular dishes to be ordered when dining in the Thai restaurants. You can’t miss it. I personally like the Panang curry more than the red curry. This is because I like the syrupy and spicy savor in Panang curry which makes it extraordinary.

Seriously, as I always mention, it is easy to prepare curry at home. Essentially, all you need is the curry paste and couple key ingredients to accomplish the mission. The Thai red curry paste is conveniently be found in Asian food markets. I used Mae Ploy brand red curry paste but there are several brands to be selected. Some common additives in the red curry are eggplant, bamboo shoots, fish sauce, red chili, sugar and basil but this time I used potato and carrot as substitutions for the eggplant and bamboo shoots. However you can put in tofu, green pea, green bean, yardlong bean or preferable veggies.  Chicken, beef, pork and shrimp are few common meats to be used. Enjoy!

Ingredients:

2 pieces of skinless chicken breast (sliced)
1 potato (cut into small cubes)
1 carrot (cut into small cubes)
2-3 red chili peppers (sliced)
5-6 kaffir lime leaves
Few basil leaves
3 tbsp red curry paste (Mae Ploy)
2 cups coconut milk
1/2 cup water
1 tbsp palm sugar or sugar
1tbsp fish sauce

Cooking Method:

1. Heat up a pot with 2 tbsp cooking oil. Put in the curry paste and stir with medium heat for 2 minutes.
2. Pour in the coconut milk and keep stirring until the curry paste is dissolved.
3. Put in the chicken meats, potato and carrot. Simmer for 15 minutes.
4. Add in red chili peppers, kaffir lime leaves, sugar, fish sauce and water. Simmer for another 10 minutes or until the potatoes turn soft.
5. Dish up and dress with basil leaves before serving.