I wasn’t overly impressed with the beef and red curry, but I think it was the steak that was the problem. Last night I combined a few different curry recipes to come up with a red chicken curry that was delicious! I would have added a can of bamboo shoots if I’d had them around, but that’s the only change I would make.

1 Tbs oil

1/2 onion, sliced

1 clove garlic, minced

1-2 Tbs red curry paste

8-10 ounces boneless skinless chicken breasts, cut in 1/4 x 1 x 2 inch strips (easiest if partially frozen)

1 can (16 oz) coconut milk

1-2 Tbs fish sauce

1/4 cup fresh basil, sliced

2 Tbs brown sugar

1/3 chicken stock

1/4 cup peas

1/2 cup sliced red peppers

Heat the oil and saute the onion and garlic 1-2 minutes. Stir in the paste and fry for 30 seconds. Add the coconut milk and simmer for 5 minutes. Add the other ingredients and simmer for 10-15 minutes.