Kari's Red Curry

After many tries, I finally figured out how to make a Thai red curry that we love. Be sure to check out an Asian import store for the ingredients, they are so much cheaper there than at a normal grocery store. ($.99 for coconut milk vs. $2.39 at haggens) I like the one attached to Hong Kong Garden on Meridian in Bellingham.

Kari's Tropical Red Chicken Curry

Aprox 4 Tbs Thai red curry paste - to taste (I like the Maesri brand - less than $1 a can)
1 can of coconut milk
1 cup chicken broth
1 sweet potato
1 lb. boneless chicken breasts, sliced in 1/4" thick strips
1 tsp sugar
3 kaffir lime leaves torn into thirds (optional - find them frozen in import stores)
2 Tbs fish sauce
1 can pineapple chunks, drained
1 red bell pepper cut into thin (1/4 inch) slices
Fresh basil (optional)
Cooked Rice for serving

Peel & chop sweet potato into 1/2 inch cubes. Pour 1/2 of the coconut milk, the chicken broth, 2 Tbs of the red curry paste and the sweet potato into a saucepan or wok over high heat. Bring to a boil, reduce heat and simmer for 10-15 minutes or until the sweet potato is soft, smooth & creamy. (it will soften & be the texture of a regular potato at first - keep cooking it) If the liquid gets too thick, add some extra chicken broth.

Add chicken, sugar, lime leaves, fish sauce, and the remainder of the coconut milk & curry paste. Cook for 5 minutes until the chicken is cooked through. Add the pineapple, red pepper and basil, stir & let them warm for a minute or so. Serve over rice.