Thai Red Curry

Chicken – 1 pound  (breast / tenderloin strips)
Red Curry Paste – 2 tbspn (I used Maesri red curry paste)
Coconut Milk – 1 can ( I use Chaokoh)
Thai Basil Leaves – 20 leaves
Vegetables Sliced – 2 pounds (I use whatever I have. Like Egg Plants, Bell Peppers, Carrots, Broccoli, Snap Peas etc)
Oyster Sauce – 2 tsp (I used Pantai Oyster sauce)
Sugar – a small pinch or so (according to your taste)


Heat Oil in a Wok. Add Red Curry Paste and sauté for a minute. Now add the Coconut Milk and when it boils add the chicken pieces. Turn Stove to Medium Heat. When meat is half cooked (probably 10minutes), add the vegetables. When vegetables gets tender, add the Oyster sauce and sugar. Mix well. Add Sugar, an check taste to see if you need more sugar or sauce. Then Add the Basil Leaves. Ready to be served after 2-3 minutes.Serve with Jasmine Rice.

Preparation Time – 30mts
Level: Easy

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