My Son requested soup for dinner, and by adding broth to this lovely, quick and easy curry dish, I was able to accommodate his appetite.
THAI RED CURRY
1 tablespoon olive oil
3 cloves of garlic, crushed
1 tablespoon minced ginger
1 onion, diced
2 carrots, diced
1 red bell pepper, seeded and diced
1 (15-ounce) can of coconut milk
2 cups chicken broth
3 tablespoons red Thai curry paste
1 1/2 tablespoons soy sauce
1 1/4 pound cooked chicken
Heat oil in a skillet, add garlic and ginger and saute over medium-high heat for 30 seconds. Add onion and cook until it is softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes. Add coconut milk, chicken broth, curry paste and soy sauce and stir until paste is well blended with coconut milk. Add chicken. Reduce heat and simmer 3 to 4 minutes or until chicken is warmed through. Serve in bowls over rice or noodles if desired and topped with fresh cilantro.
Recipe adapted from The Arkansas Democrat Gazette, June 2003