Thai Red Curry Chicken and Vegetables

Printable Version

1 bottle Dr. Foo’s Kitchen Thai Red Curry Sauce
8-10 OZ Boneless/Skinless Chicken breast, cut into ¼ inch thick slices
1 cup Purple Japanese eggplant cut into ¾” diamond or cubes
1 cup Zucchini cut into ¾” diamond or cubes
1 cup Yellow squash cut into ¾” diamond or cubes
1 small can Bamboo shoots (slice or strip), drained
1/4 cup Water to rinse and retrieve all curry sauce, pour into cook pot
2-4 count Fresh Magrud (Kaffir-lime) leaves, julienne
10 count Thai Basil leaves, pinched and mix into the curry before serving
Salt to taste

1. Pour Dr. Foo’s Kitchen Thai Red Curry Sauce into a medium size pot and the bring to boil.
2. Add chicken and cook at medium heat for 2 min.
3. Add eggplant and cook for 2-3 min.
4. Add zucchini, squash, and bamboo shoots, and continue cooking for few more minutes
*** Be sure not overcook the vegetables. Vegetables should be slightly undercooked and remain crunchy. If necessary, add rinsed water or a little coconut milk, a little at a time to facilitate the cooking and to adjust the spiciness of the curry to what you like.
5. Add salt to taste.
6. Serve curry in a bowl with a plate of steamed Thai Jasmine rice or scoop ½ cup of the curry over rice and top with few julienne Magrud leaves or fresh basil leaves and serve warm.

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