Red Thai Chicken Curry.

Ingredients:

3 cups of water or stock

3-5 sprigs of basil

2 Tbsp fish sauce

1/2 lb eggplant, red peppers, or carrots

1 Tbsp red curry paste (maesri)

1 cup coconut milk

1 chicken breast (or 2 thighs)

Cut eggplant, or veggies and pick off basil leaves. Cut chicken into bite size pieces.

Pour 1/2 coconut milk into a large pot over low to medium-low heat. Add the red curry paste and mix, stirring constantly.

Add chicken when you see red oil bubbling. Stir and coat chicken with curry sauce.

Add the eggplant when the chicken turns white.  Add rest of the coconut milk and water and fish sauce. Let it boil until all the eggplants are tender.  (Can add bamboo shoots, as well.)

Add the basil just before serving. Make sure the leaves are submerged quickly to preserve color.

Serve on rice, which soaks up all the flavors of the curry.

Freezer directions: Freeze the sauce. Thaw, heat, and serve over rice. Season to your tastes.

Enjoy!


Thanks, WW!  Our family loved it!