Thai Red Curry

I learned how to make this dish when I worked for a Thai restaurant in Portland, ME years and years ago. This was a small restaurant, family-owned and very traditional. My partner at the time was a fish monger, who had travelled to Thailand. He would bring fish to the cooks and sit in the kitchen while they prepared it for him. I would end up hanging out with them as they would teach me how to make different dishes. This is one of them. So good and rich, with the typical flavors of Thai food: sweet, salty, hot, tangy.

2 chicken breasts, cut into bite-size pieces

1 Tbl. vegetable or canola oil (not olive)

1 Tbl. red curry base

2 cans coconut milk

1 1/2 Tbl. fish sauce

2 tsp. sugar

2 tsp. chili garlic sauce

1 tsp. lemon zest

2 Tbl. chiffonade basil

Mixed veggies, bite-sized pieces (onion, mushrooms, red/green peppers, broccoli, cabbage, bamboo shoots, etc.)

Cooked rice

Heat wok over med-high heat. Add oil and chicken, stirring constantly, until done (don't overcook). Remove from wok, set aside.

Add red curry base and 1/2 can coconut milk to wok. Stir/smash/wisk red curry base until completely incorporated with coconut milk. Add rest of coconut milk, fish sauce, sugar, chili garlic sauce and lemon zest. Stir, add veggies, bring to boil. Cook until veggies are tender.

Add chicken and basil, heat through.

Serve over rice.

Makes 4-6 servings.