(Picture coming later 😋)
2 cups beef or chicken broth (I use GF chicken stock from Costco)
1 can coconut milk (unsweetened)
2 tablespoons sugar
2 tablespoons Asian fish sauce (Taste of Thai)
1 teaspoon red curry paste (or more to taste) (Taste of Thai)*
1 pound small red potatoes (cut into 1-inch chunks)
~~~~Bring to a boil~~~~
1 pound skinless, boneless chicken thighs or beef (cut into 1/2 inch slices)**
1 large red pepper (thinly sliced)
2 cups snow peas (strings removed)
~~~~Cook 5 minutes~~~~
1 teaspoon cornstarch
1 tablespoon COLD water
1/2 cup fresh basil leaves
1. Prepare rice as label directs. I prefer to use a rice make or a pressure cooker.
2. Meanwhile, in a 4-quart saucepan, heat broth, coconut milk, fish sauce, curry paste, and potatoes to boiling over high heat.
3. Once boiling, stir in the chicken or beef, rep pepper, and snow peas. Cook for 5 minutes.
4. In a small cup, mix the cornstarch with the tablespoon of COLD water. Once dissolved, stir the cornstarch mixture into the broth mixture, stirring constantly while combining. Boil 1 minute or until mixture thickens slightly and chicken just looses its pink color throughout. Remove saucepan from heat.
5. Stir in basil and serve.
Have fun and experiment! You can use green or yellow curry paste. I always add carrots, spinach, and bamboo shoots and usually omit the snow peas because my kids don't like them. You can add eggplant too!
* I make a quadruple recipe for my growing kids so I just use the whole (little) jar of the curry paste.
**You can put frozen chicken into the pot with the broth and coconut milk (step 2) then pull it out as it starts to thaw, slice it up and throw it back in the pot!
