Thai Curry

I have been searching for the best Thai curry recipe all over the internet, and unfortunately couldn’t find something exactly how I wanted. There is this restaurant near my hometown called Double D’s Thai Food. The woman who owns the restaurant and bar is originally from Thailand and makes some of the best food I’ve ever had. I wanted to make my curry as close to her recipe as possible. Obviously I can’t get my hands on her recipe, but I did try to dissect it, and came up with this. It doesn’t taste exactly like hers, but it’s so close I was absolutely giddy while eating it. I’ll keep tweaking it and try to get it exactly right…but if not, this is the closest thing to it!

Recipe by: Katie Skoglund

Ingredients

• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into chunks OR 1 lb. shrimp
• 3 tablespoons fish sauce
• 1 1/2 – 2 cups sliced bamboo shoots (drained)
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 yellow onion, diced
• Curry Powder (I used 1 tsp)
• Cayenne Pepper (I used 1 tbsp)
• Sriracha Hot Chili Sauce (I used 1 tbsp)
• Salt & Pepper to taste
• A few Kaffir lime leaves (also called bergamot) if you can find them
• Basmati rice
  
  

  Directions

1. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken or shrimp, fish sauce, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear. Add all spices, hot sauce, and Kaffir lime leaves.
2. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 5 minutes, until the vegetable are just slightly softened. You still want them to be slightly crunchy.  Serve over the cooked basmati rice.