Excellent, thank you for this great dish! I've made Thai curries before, so I made a few minor alterations. First, heat about 1 TBSP of vegetable oil in large skillet or wok over high heat. Stir in the red curry paste and stir briskly, until it "foams". Add the coconut milk, then add chicken. Cook on high heat for about 4 minutes. Add the veggies and cook another 3-4 minutes. The recipe here calls for cooking the veggies too long: remember that in the traditional Thai and Chinese cuisine, they don't cook the veggies until they mush, there is still some crispness left. This is a keeper!!!! Oh, and I omitted the sugar; if I were to add sweetness, would just use the pineapple juice.
Was this review helpful?
143 users found this review helpful
Excellent, thank you for this great dish! I've made Thai curries before, so I made a few...