Thai Red Curry

I've been craving for curry and decided that I should try making Thai food, for once. Rather than ordering in. Honestly, the curry starter was kind of meh. I'm going to try some others in the near future. Use this methodology, though.

Need:
veggies (I used mushrooms, onions, and bell pepper), chopped
boneless, skinless chicken thigh, chopped
chopped garlic
Thai basil
vegetable oil
curry starter
coconut milk
1 C of water
fish sauce
sugar

 

Don't use this brand. Try something else.

 

This coconut milk is good.

 

Add some oil and chopped garlic to a pan. Then saute the chicken until cooked most of the way through. Then remove chicken from pan.

 

Add curry starter to warm up and get the spices fragrant.

 

Add a little coconut milk and the water to thin out. Get rid of the lumps.

 

Add the veggies and bring to a boil.

 

Add in the rest of the coconut milk.

 

Add in chicken. Cook at a rapid boil for about 5 minutes, then simmer for 10. Add in fish sauce and sugar to taste. I had to add about 3 tbsp of sugar and 2 tbsp of fish sauce to get it where I wanted it.

 

Add in fresh Thai basil at the end.

 

Eat with rice. It was spicy enough as is (I didn't even give this to the kids, they had home-made teriyaki instead), but if I'd wanted more, I would have chopped a Serrano chili pepper and added it to this.