Mel Makes & Bakes: Red Thai Curry

Whenever I have great food from a restaurant or takeout, I think, "Could I make this?" Well, as it turns out, making red Thai curry just like the takeout place is easier than expected - and soooooooo delicious.

This will be happening ALL. THE. TIME once I have fresh basil growing in my garden this summer. You know, once summer finally arrives.

Making curry involves fun forays into the "Asian foods" aisle at the grocery store to find coconut milk, red curry paste, and bamboo shoots, but I was able to find everything I needed - meaning no trips to a specialty Asian foods store.

Red Thai Curry

Adapted from: Food.com

Makes: 3 servings

You'll need:

1-2 tablespoons red curry paste (depending how spicy you like it)

1 (15 oz) can unsweetened coconut milk (light or regular)

1/4 c fresh basil, cut in chiffinode

1/2 cup bamboo shoots, julienned (about half an 8 oz can)

2-3 t fish sauce

2 T brown sugar

1/3 c chicken broth or stock

optional vegetables for sauté: various bell peppers, onion, mushrooms, snap peas, etc.

1/2 - 1 lb chicken breast, cut into thin strips and lightly peppered

about 3 cups cooked rice (your choice)

In a medium saucepan, combine the curry paste and coconut milk. Bring to a simmer and cook about 5 minutes, stirring occasionally.

Bring to a simmer and cook about 5 minutes, stirring occasionally. Meanwhile, chiffonade your basil and drain and julienne the bamboo shoots.

After those five minutes, stir in the basil, bamboo shoots, fish sauce, brown sugar, and chicken broth. Simmer another 10-15 minutes, stirring occasionally.