A while ago I tweeted while making this recipe. A few "must have this" tweets came back. And this time while cooking, I took pictures and, well, here you go... (btw, I call curry "chili" sometimes even though it's not and so call this recipe what you want)
Red Curry/Chili Stir-fry
- 1lb chicken, cubed
- stir-fry veggies (your choice)
- rice noodles or rice
- red curry paste (I use "Thai Kitchen" brand)
- 1 can coconut milk
- brown sugar
- soy sauce (or fish sauce)
Note: we use a frozen bag of stir fry veggies. It makes the process go much more quickly than having to chop/combine everything.
Begin by preparing rice or rice noodles.
Cut the chicken into inch-sized cubes.
After allowing the veggies to cook a little (but not too much) over medium-low heat, make a well in the center. Add a heaping tablespoon of curry/chili stuff to the center. You can add more or less depending on how spicy you like it (you can also add more curry as you go). Then add the can of coconut milk.
Add a heaping tablespoon of brown sugar.
Add a swirl of soy sauce (or fish sauce), about 2 teaspoons.
Stir everything together until orange-red in color. Bring to a very low boil (medium heat).
Add your chicken (or tofu or whatever your heart desires).
Cover to cook on medium heat.
At this point, if you are using rice noodles, drain them.
Or check on your rice.
Once the chicken is cooked, you can taste the sauce and see if you want it sweeter, saltier, or spicier and adjust the sugar, soy sauce, & chili components to your liking.