Dawn's Red Thai Curry

Living in England for three years was one of the BEST things that has ever happened to my family as far as food horizons are concerned.  Thai food has become a favorite of ours, and I am happy to present to you what my family considers "perfected" red Thai curry based upon an Instant Pot recipe I found a while back.  Be careful of using the Instant Pot for curry type dishes...we've found it makes them watery, can curdle the broth, and reduces the flavor of the dish.  I've tweaked this recipe to be made in one pot on the stove as well as toyed with ingredients and amounts.  We hope you love it as much as we do!  BONUS: Gluten free, dairy free!

1 jar Thai red curry paste, about 8 Tbs
2 cans regular-fat coconut milk
2 chicken breasts, sliced into thin bite-size pieces
1/2 cup chicken broth
1/4 cup GF soy sauce
2 Tbs lime juice
1 Tbs + 1 tsp brown sugar
1 Tbs dried Thai basil leaves
1/4 tsp salt
1 onion
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 carrots, peeled and thinly sliced
1 can sliced bamboo shoots, drained

Thinly slice vegetables and set aside.  A mandolin makes quick work and a quality dish!  Thinly slice chicken into bite-size pieces.

Heat red curry paste in a large pot.  Add chicken.  Cook and stir just until chicken lightens in color.  Add chicken broth and coconut milk; stir.

Stir in soy sauce, lime juice, brown sugar, Thai basil leaves, and salt.  Add sliced vegetables and drained bamboo shoots; mix well.

Bring to a simmer and cook ~15 minutes or until vegetables are tender, stirring occasionally.  Reduce heat if curry begins to boil as this may cause the coconut milk to separate.

Serve in bowls topped with fluffy jasmine rice.

Instant Pot Jasmine Rice:

Use a 1:1 ratio of rice to water.  Rinse rice in a sieve.  Add rice and water to Instant Pot.  Season with a little salt; stir.  Use the Manual setting to pressure cook 4-5 minutes.  Quick release.  Fluff with a fork.