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Thai Chicken Curry with Coconut Milk
 Thai House Restaurant, Miami, Florida

8 ounces boneless chicken breast
2 14-ounce cans coconut milk
1 ounce (about 2 tablespoons) red curry paste
1 8-ounce can bamboo shoots
2 tablespoons frozen green peas
1/2 bell pepper, sliced
3 tablespoons Thai fish sauce
1/4 teaspoon sugar

 Cut chicken into bite-size pieces. Combine red curry with half a can of coconut milk in a skillet and cook, stirring, over medium-high heat for 5 minutes. Add the chicken breast, reduce heat to medium, and cook 10 minutes. Add remaining ingredients and cook 5 to 10 minutes, depending on how thick you like the sauce. If the sauce is too thick, add more coconut milk. Serve over rice. Serves 2.

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This page updated on 1/10/2000