Thai Red Curry

This recipe was inspired by Moribyan, but instead of using coconut milk I decided to use coconut cream. I also doubled the sauce recipe because I like more sauce.

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Step 1

To a pan over medium heat, add the oil and the chili peppers and sauté for 1-2 minutes. Then add the ginger, garlic, and red curry paste. Saute for 2 to 3 minutes.

Step 2

Add the fish sauce, coconut cream, lime juice, brown sugar and salt. Mix together and bring to a boil. *You can also add a little milk during this step as well, which can improve the flavor and balance the spice and saltiness. If you want it sweeter, just add more brown sugar.*

Step 3

Cut the chicken into strips, then add to sauce and cook for about 8 minutes or until fully cooked through.

Step 4

Add the red bell pepper and green beans and cook for 4 to 5 more minutes just until softened a bit.

Step 5

Finish off with the basil, cilantro, and the cornstarch slurry. Mix together and the curry will start to thicken up a bit.

Step 6

Take off the heat and enjoy it with rice!