Also, as a note, I made this with chicken, but this can be made easily into a vegetarian/vegan dish with the addition of tofu and/or more vegetables.
|Thai Red Coconut Curry|
Thai Red Coconut Curry
1 Tbsp. oil
1 lb. chicken breast, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
1 bay leaf
1 15 oz. can coconut milk
*1 Tbsp. red curry paste (or more, depending on how spicy you want it)
**Other optional ingredients: tofu, eggplant, etc.
Heat oil in skillet over medium heat. Add chicken. Saute until almost cooked. Add the rest of the ingredients. Simmer over medium-low heat until desired spiciness.
Serve over jasmine rice.
Recipe Adapted from At the Corner of Happy and Harried
*Red Curry Paste can be found at Asian specialty stores