Chicken Red Curry Recipe

Vancouver's Maenam was recently featured in Cooking Light Magazine's article Best Restaurants in Vancouver. I've been, had the Red Curry, and wasn't too impressed--apparently world class = tiny portions.  Red Curry isn't complicated and doesn't have to cost much--in fact, you can make the same meal for less then $5 a serving at home.


Thai Red Curry


Ingredients


1 individual package of Mae Ploy Red Curry (Sunrise $.79)
1 boneless chicken breast cut into strips 
1 can coconut milk (get it at Sunrise for $1) 
1/2 chopped onion
1 handful of sliced fingerling potatoes 
1/2 a head of chopped cauliflower (Sunrise $1 per lb)
1/2 sliced pepper (red, yellow or orange-whatever)
1 handful of frozen peas 
sugar and salt to taste
1 handful of coriander leaves ($1 a bunch--have you figured out--Sunrise is ace, yet?)

Preparation


Heat wok and spray with PAM. Brown chicken and set aside.
Spray PAM and fry curry paste until fragrant. Add 1 cup of coconut milk. Bring to boil.
Add chicken, onions, sliced potatoes and cauliflower to wok and stir in 1/2 a cup of coconut milk and 1/2 water. Simmer until vegetables are tender.  Just before serving, stir in frozen peas and peppers. Add sugar to taste (I like adding 2 tbs of sugar to balance out the spice). Salt if desired. Garnish with coriander. 


Serve over cooked rice.