My wife and I love Thai food. If you think cooking Thai food is difficult, which it can be, try this very simple recipe for Red Curry Thai Chicken. Sometimes, just having a few basic ingredients can mimic the real thing. I would not say that you could taste a depth of flavor but the taste was really good for being able to put this together in 15 minutes or so. I did need to add Sriracha to get the kick we wanted.
Ingredients (adapted from Thai Kitchen):
1 tablespoon vegetable oil
1 tablespoon Thai Kitchen® Red Curry Paste
1/2 cup chicken stock
1 tablespoon brown sugar
1 pound boneless chicken cut into bite-size pieces
1/4 of a red, yellow & orange pepper sliced
8 – 10 broccoli florets
Heat a small pot of water and bring to a boil. Drop in the Udon noodles and cook for 8 – 10 minutes. Remove from heat and run under cold water so they do not keep cooking. Meanwhile, heat oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat.
Stir in brown sugar and fish sauce until well blended. Stir in the chicken and begin to simmer. After 3 – 5 minutes, add in the broccoli cook for 2 minutes.
Finish by adding the peppers and simmer for 3 to 5 more minutes.
The chicken should be cooked through and vegetables are tender but crisp. Plate by taking a bunch of the noodles and top with the chicken and vegetables. Be sure to spoon in a bunch of the broth.
Serve and enjoy!