Thai Red Curry with Chicken and Cashews

One of my favorite Dishes is Thai Red Curry.  It can me made dozens of ways with a variety of ingredients on hand and is sure to please anyone.  My family loves both beef and Chicken versions and Baby corn is a must in our home.  Hope you enjoy!

I normally make a double batch as the left overs are just as good as the first meal.

Here are the main ingredients
4 cans coconut milk
fish sauce
soy sauce
galangal
kaffir lime leaves
lemon grass
palm sugar
baby corn
green beens
chicken
cilantro
hot sesame oil
shallots

4 chicken breasts cut into slices while the chicken is still slightly frozen

Add 2 tablespoons coconut oil and stir fry chicken chili paste for 3 minutes

 

Add 1 can of coconut milk saute for 10 min

 

Reduce to simmer and add 3 cans of coconut milk or coconut cream

Add 1 tablespoon soy sauce

 

2 tablespoons fish sauce

 

Add 1/2 chunk of Palm Sugar

 

 

grated galangal  (1 tspn)

4 -5 Kaffir lime leaves finely chopped

 

 

1 Tablespoon grated lemon grass (fresh or frozen)

 

cut 2 15 oz cans of baby corn into 3rds

 

 

Cover 1 ½ cups green beans in water and microwave for 5 minutes

Cut green beans in ½ - add to the curry

Simmer for 20 – 40 minutes

For garnish

Saute cashews in Hot sesame oil

 
 
 
 

Put 1/2 cup cooked brown rice in a bowl



Add curry chopped cilantro and shallots