Thai Red Curry SPICY!

Wow, this red curry paste I bought was very spicy. I think if you served this curry with rice it would tone it down a bit, but I'm trying not to eat too much rice so I'll try it with yogurt tomorrow for lunch.

This was my first time using fish sauce. It stinks! But you can't tell it's in there - kinda like anchovies in your Caesar salad.
  

Thai Red Curry SPICY!

Adapted from RASAMALAYSIA

Makes 2 servings

Ingredients

• 1 teaspoon oil
• 2 teaspoons red curry paste
• 1 cup chopped mushrooms
• 1/2 cup snow peas, cut into pieces
• 1/2 cup carrots, cut into pieces
• 1/4 cup water
• 2 cups beansprouts
• 1 teaspoon sugar
• 1/4 teaspoon fish sauce
• 200ml (6-7oz) coconut milk
• 4-5 oz chopped cooked chicken breast
• 1/4 cup chopped cilantro

Directions

1. In a large pan, heat the oil over medium high heat. Cook the curry paste in the oil for just a minute stirring constantly.
2. Add the mushrooms, snow peas and carrots and stir to coat with the curry paste. Stir in the water and cook for about 5 minutes stirring occasionally until they soften a bit.
3. Add the beansprouts and stir. Sprinkle the sugar on top followed by the fish sauce and coconut milk. Stir well. Add the chicken (mine was leftover grilled) and simmer for a few minutes until the sauce thickens slightly and the chicken is heated through.
4. Stir in cilantro before serving.