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Thai Red Curry

Name: Thai Red Curry
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8 oz bamboo shoots (sliced and drained); ¼ cup brown sugar; 1 lb chicken breast; 13.5 oz coconut milk; 1 teaspoon fish sauce (nam pla); 2 onions, slice; 14 oz pineapple chunks (drained); 1/2 cup red bell pepper (julienne); 1 tablespoon red curry paste; 250 grams snow peas, trimmed

By Foodista45 min6 servings

If you have around 45 minutes to spend in the kitchen, Thai Red Curry might be an excellent gluten free and dairy free recipe to try. For $2.67 per serving, you get a main course that serves 6. One serving contains 332 calories, 20g of protein, and 16g of fat. 1 person has made this recipe and would make it again. A mixture of curry paste, brown sugar, fish sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Indian cuisine. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score

Instructions

1
Pour coconut milk into saucepan. Over high heat, whisk in curry paste. If you prefer spicy cuisine, then add more red curry paste than suggested.
2
Add fish sauce and brown sugar.
3
Add basil, bamboo shoots, pineapple, onion, bell pepper, and snow peas. Bring to a boil stirring frequently.Reduce heat and cook 3 minutes until thickened.Optional: If adding meat, boneless/skinless chicken, beef, or shrimp is recommended.
4
Cut one pound of meat into bite sized pieces.
5
Add raw meat to finished curry sauce and allow to cook over medium heat an additional 10 minutes or until done.

Recipe from foodista.com