Thai Red Chicken Curry
A zesty and exotic way to enjoy chicken or tofu. Find many of the ingredients in the Asian section of the grocery store.
INGREDIENTS
- 1 14-oz. can regular or light coconut milk
- 1-2 tsp. Thai red curry paste, to taste
- 1 Tbsp. lime juice
- 1 Tbsp. sugar
- 1 cup Silk Unsweetened, Original or Light Original, plus more if needed
- 6 oz. fresh green beans, cut into 1-inch pieces
- 12 oz. boneless, skinless chicken breast, cut into bite-sized pieces OR 1 pound firm tofu, cubed
- 2 plum tomatoes, cut into 4 wedges
- 2 Tbsp. Thai fish sauce
- 1/4 cup basil leaves, torn
- 4 sprigs fresh cilantro for garnish
PREPARATION
In a wok or 4-quart stockpot, heat the coconut milk over medium-high heat. Whisk in the curry paste, lime juice and sugar. Cook for 2 minutes, whisking frequently.
Add the Silk and green beans and cook for about 8 minutes (the thinner the green beans, the faster they will cook). Add the chicken and cook an additional 5-7 minutes until chicken is done. If using tofu, cook until tofu is warmed through, about 5 minutes.
Add the tomato wedges, fish sauce, basil and additional Silk if the curry seems too thick. Simmer until the tomatoes are hot, 1-2 minutes. Garnish with cilantro and serve hot with steamed rice.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Level of Difficulty: Moderate
