Toss cubed chicken in curry powder. Sautée in peanut oil. Remove chicken and add broccoli florets, minced garlic and ginger. Stir in coconut milk and curry paste. Add chicken back to pan along with cornstarch in cold water. Heat through for a few minutes then cool slightly. Serve over rice. Yum!
Thai Red Coconut Curry Chicken ... one of my absolute favorite dishes on earth! Photo by Steven Depolo (flickr: stevendepolo).
Thai Coconut Curry Shrimp - something different to try. A shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste. Serve over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish.