Chicken Red Curry Recipe

I've been making Thai style chicken red curry for several years so that I've pretty much got my recipe down to a science. Tried some chicken red curry Thai style yet?

Over the years, I've tweaked my recipe for chicken red curry to make it more tasty. We've also tried the green curry, but much prefer the flavoring taste of the red curry! I've finally hit upon the right combination of ingredients that makes my chicken red curry taste just as good as the red curry that you can get in the Thai restaurants. That's what my hubby says!

Today I am sharing my recipe for the most delicious and best-tasting Thai style red curry chicken out there. Yumm Yumm!!!

I sure do love chicken red curry Thai style!!! I can't wait to have Martha Stewart ringing me up and asking me to come on her show and prepare my recipe for chicken red curry Thai style! You know what folks? Why, everybody is talking about chicken red curry Thai style -- I would say that this delicious red curry has arrived!

Oh, before you go further, let me say this. The mark of a great chef is that they can experiment to customize their very own personal recipes. That is precisely what you can do with my recipe for chicken red curry. Try a little more of this or a little more of that to suit your personal tastes! I've prepared a customized Thai style chicken red curry recipe to suit our tastes. And, most of all, be sure to enjoy!

Ingredients:

• 1 pound of boneless chicken breasts
• 3 tablespoons of Pilippo Berio Extra Virgin Olive Oil
• 1 teaspoon of Kikkoman Lite Soy Sauce
• 1/2 a package of A Taste of Thai Red Curry Paste -- this is customizable depending upon how hot you like it! I've tried the entire package and that a tad bit hot for the hubby.
• One 13.5 fl. oz. can of Hokan Coconut Milk
• One 8 oz. can of LaChoy Fancy Bamboo Shoots -- drained
• One-half package of Birds Eye Deluxe Baby Vegetables Baby Broccoli Mix -- broccoli florets, edamame, Parisian carrots, & sliced water chestnuts
• 1/4 teaspoon of Lawry's Garlic salt
• Dash of salt and pepper to taste
• 6 packages of Equal sweetener -- the yellow stuff!
• 1 bag of Success Jasmin Rice - Thai Fragrant Rice - 10 minute Boil-in-Bag

Method:

1. Heat a large skillet with the olive oil on medium heat.
2. Cut the chicken into strips. I like it 1/2 inch x 2 inches.
3. Add the chicken to the hot olive oil and cook for about 10 minutes, stirring to cook on both sides.
4. When the chicken is white, season with the garlic salt and add the coconut milk and red curry paste, stirring until the curry is distributed.
5. Add the soy sauce, bamboo shoots, and vegetables.
6. Turn the heat down a bit and continue to simmer.
7. Add the rice to boiling water. You'll want to time it to be ready when your curry is ready.
8. Add the Equal to the curry and stir well.
9. When you rice is ready, your curry should be ready.
10. I like to serve my curry in a flat soup bowl. In the middle of the bowl, place several tablespoons of the rice. Season with salt and pepper to taste.

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