Chicken With Red Curry Sauce
2 each chicken breast 4 small potatoes, cubed 2 each carrot, sliced 1/2 sweet onion, chopped 1 bunch broccoli floret, chopped 1/2 cup chicken broth 1 can coconut milk 1 1/2 teaspoons red curry paste, to taste 2 Tablespoons brown sugar 1 Tablespoon fish sauce, optional 8 each fresh basil leaves
Meanwhile, simmer the coconut milk and curry paste for five minutes. Be sure to mix the curry paste in well. Add the brown sugar and fish sauce and simmer until the vegetables are done. When the vegetables are done add the sauce to the pan with the other ingredients. Cut the chicken into chunks and add to the pan. Add the basil leaves and simmer for an additional 15 minutes. Serve over rice.
Note: Be careful with the red curry paste, it can be very hot. Add a little at a time and keep tasting. Keep in mind that it will taste a little milder once you add the veggies and chicken.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.