Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar.  Once you’ve made the thai red curry paste, the final dish is a snap!

Ingredients:

1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)

How to Make Thai Red Curry:

1. Cut the chicken and potatoes into bite sized pieces.  Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken.  Saute until the chicken is browned on all sides and the potatoes are tender. 
3. Deglaze the pan with the coconut milk.  Add the red curry paste, fish sauce, and coconut sugar.  Bring the mixture to a boil, stirring occasionally.  Reduce to a simmer & cover.  Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.

Makes 5 hearty servings.