Thai Chicken Red Curry (w/ squash or zucchini)
1 lb. thinly sliced cooked chicken (can be cubed or shredded)
1 1/2 TBS. Red Curry Paste (found in most Asian Markets)
3 - 14oz. cans coconut milk (I use lite coconut milk)
2-3 TBS. Fish Sauce (also found in Asian Markets)
3 TBS. sugar
2 cans bamboo shoots
2-3 cups diced acorn squash, or yellow squash, or zucchini (I usually
Juice of 2 limes
Thai Basil (also found in Asian Market)
Cooked Rice or Rice Noodles
Combine all ingredients in a deep cooking skillet over medium heat.
Stir constantly as you add ingredients so you won't curdle the coconut
milk. Bring to a boil. Simmer until veggies are soft. Add Thai Basil at
end of cooking process.
Serve over rice (I use a mixture of Korean rice and Asian brown rice)
or vermicelli noodles.
**You can make this a vegetarian meal by omitting the chicken and
adding more veggies.
**I sometimes steam my acorn squash first since that variety takes a
bit longer to soften.
**You can add as many "squashy" veggies as you want ... it really soaks
in the flavors.
**The recipe really calls for 2 TBS. of red curry paste but I find that
much is too spicy for my kids (and they love spicy)
**Tastes even better as leftovers.