Updated: Apr 24
A super simple recipe using commercial Thai red curry paste. This curry is always the perfect fix for Thai. You can make this with any meat, seafood or tofu. Here I use ready rotisserie chicken, but you can substitute thin sliced beef (30 minute cook time), cubed lamb or beef (45 minute cook time), shrimp (12-15 minute cook time) or tofu.
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1 tablespoon olive or cooking oil 3 shallots, diced finely 1 teaspoon, or less cumin powder 2 tablespoons Thai red curry paste, Store bought is great. I like 1 can coconut milk 1 bell pepper, color of your choice, cut into small strips 1 small bunch broccoli, cut into small florets 10-12 sugar snap peas, cut in half 1-2 baby bok choi, cut Roasted chicken breast, cut into small pieces Add the oil to a pot and warm up. Add the shallots and cook on medium heat till soft. Do not fry till brown. Add peppers, and cook till soft, about 4 more minutes. Add red curry paste and sauté for 1-2 minutes till the curry aroma is delicious. Add coconut milk, mix well and bring to a simmer. Gently sinner for 8-10 minutes. Do not boil. Add broccoli, sugar snap peas, bok choi and chicken. Mix well and turn of heat. Enjoy with Jasmine rice.
NOTE: You can easily leave out the chicken and use tofu to have a vegetarian and vegan dish.