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My Son requested soup for dinner, and by adding broth to this lovely, quick and easy curry dish, I was able to accommodate his appetite.


thai red curry

1 tablespoon olive oil

3 cloves of garlic, crushed

1 tablespoon minced ginger

1 onion, diced

2 carrots, diced

1 red bell pepper, seeded and diced

1 (15-ounce) can of coconut milk

2 cups chicken broth

3 tablespoons red Thai curry paste

1 1/2 tablespoons soy sauce

1 1/4 pound cooked chicken

Heat oil in a skillet, add garlic and ginger and saute over medium-high heat for 30 seconds. Add onion and cook until it is softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes. Add coconut milk, chicken broth, curry paste and soy sauce and stir until paste is well blended with coconut milk. Add chicken. Reduce heat and simmer 3 to 4 minutes or until chicken is warmed through. Serve in bowls over rice or noodles if desired and topped with fresh cilantro.


Recipe adapted from The Arkansas Democrat Gazette, June 2003