Thai Red Curry for the Masses

I have become a red curry convert. I always thought green was my favorite but last night's pot of love has changed my mind. Making curry, whether it be of the Indian or Southeast Asian variety, is so easy and great for big crowds (as the recipes are easily doubled). There were only four of us eating last night but we managed to down enough for eight (for shame). My friend, Wills, just happens to be growing a kaffir lime tree at home. It turns out he is quite the Asian food expert. Who Knew? The kaffir lime leaves, added at the last minute, really made it that much more delicious. You can buy them at Asian grocery stores and at some fancy grocery stores (i.e. I think Whole Foods has them). Get cooking!

RED THAI CURRY
enough for 4 (easily doubled)

INGREDIENTS:

• 1 lb chicken breast, butterflied and cut into strips
• 1 large onion, chopped
• 1 large red bell pepper, cut in strips
• 1 clove garlic minced
• 1 small knob of ginger (1 inch or so), minced
• 1 can of diced tomatoes
• 1 can coconut milk (can use lite)
• 1/2 tsp fish sauce (optional)
• 1 Tbsp brown sugar
• juice from 1/2 lime
• 1 tsp red curry paste (can use less/more according to taste)
• crushed unsalted peanuts (to top)
• several kaffir lime leaves
  
• salt
• jasmine rice to accompany, cook as directed
  

DIRECTIONS:

• Bring half of coconut milk with red curry paste to a boil in a large pot (a wok works well)
• Immediately add chopped onions, garlic, ginger, tomatoes, and bell peppers and simmer for 5 min (until soft).
• Add chicken and the rest of the coconut milk.
  
• Simmer for 5 min. and then add the lime juice, brown sugar, and fish sauce.
• Continue to cook until chicken is cooked and sauce is thick (this may take a little)
• Salt according to taste, and stir in kaffir lime leaves (last minute)
• Serve over jasmine rice with crushed peanuts on top.