Thai Red Curry with Chicken

Gkai-Kamin, also known as Thai Red Curry with Chicken, is a flavorful and spicy dish that originates from Thailand. This dish is made with tender chicken cooked in a rich and aromatic homemade red curry paste, coconut milk, and a variety of vegetables. The combination of the creamy coconut milk, fragrant spices, and tender chicken creates a delicious and satisfying meal. It is typically served with steamed jasmine rice or noodles. This recipe is perfect for those who enjoy spicy and exotic flavors.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, thinly sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1 cup sliced mushrooms
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro leaves, chopped
• Cooked jasmine rice or noodles, for serving

Directions

1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
2. Add the chicken to the skillet and cook until browned on all sides, about 5 minutes.
3. Add the sliced bell peppers, onion, broccoli, snow peas, and mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes, until the chicken is cooked through and the flavors have melded together.
6. Remove the skillet from heat and stir in the torn basil leaves and chopped cilantro leaves.
7. Serve the Gkai-Kamin over cooked jasmine rice or noodles. Garnish with additional fresh basil and cilantro, if desired.

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