You will need:
1 Boneless Skinless Chicken Breast sliced
1 Red Bell Pepper sliced into strips
1/2 White Onion sliced into strips
1 Zucchini sliced
3 or 4 Baby Bella Mushrooms sliced (or whatever your favorite mushroom is)
2 Green Onions for garnish
1 13.5 or 14oz can of Coconut Milk
2 tablespoons of your favorite Red Curry Paste (I used Thai Kitchen for this one but, was dissappointed with it - not spicy AT ALL)
2 tablespoons Brown Sugar or to taste
1 or 2 tablespoons Fish Sauce or to taste
Ground Red Pepper (for as much kick as you like)
Because the curry paste left something to be desired in the spice department, I added in some of my favorite Sriracha sauce which worked out fine.
- Using your wok or a large pan, heat Coconut Milk and Curry Paste on medium for about 5 minutes.
- Then, slightly crank the heat and add in your Fish Sauce, Sugar, Extra Spices and Veggies and let cook for about 3 minutes.
- Add in your Chicken and simmer until it's cooked all the way through.
Serve with Thai Jasmine rice and enjoy this Far East comfort classic!
Keep in mind the Chicken can easily be subbed out for Tofu or just left out completely!
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