Weekly Recipe

For Christmas we made our families a cookbook with all of our favorite recipes and pictures of Janson. We were going to post the cookbook on here, but the file is WAY too big. So I've decided that I will post a recipe every week until we are finished. Jason and I love finding new recipes and trying new food!

This recipe is one of our favorites. We love eating Thai food, but decided that we needed to cut back on eating out so we decided to cook it ourselves. This recipe is pretty similar to the House Special at Thai Ruby.

Thai Red Curry Chicken

1 Tbsp olive oil
1 onion, sliced
1 red pepper, cut into strips
1 sweet potato,cut into 1-inch cubes
2 Tbsp red curry paste*
14 oz can of coconut milk
1 can chicken broth
2 Tbsp fish sauce
1 tsp salt
3 Tbsp brown sugar
1/2 c frozen peas
2 c cooked chicken, shredded
1 can pineapple pieces (and juice)

Heat oil in deep skillet. Add onions and peppers. Cook 5 minutes. Add curry paste and cook until vegetables are softened. Add coconut milk, broth, fish sauce, salt, and brown sugar. Stir until combined. Add sweet potatoes and bring to a boil. Cover and simmer until potatoes are soft, about 20 minutes. Add remaining ingredients. Bring to a simmer. Season with salt and pepper to taste.

Serve over jasmine rice or glass noodles (skip broth if using noodles.)

*Green and red curry pastes can be found in most super markets. Curry paste will determine how spicy the dish is. Add more or less depending on preference. Different types of curry paste can be substituted for red curry paste.