Red Curry with Chicken and Snow Peas (Thai)

Can you guess? Thai is my favorite food to cook. I cook most of the curries in a metal wok that I bought at an asian grocery store ($10) versus the expensive ones. Tip: The metal wok should always be seasoned with a light coat of oil otherwise it will rust.

This dish is super easy and takes less than 30 minutes to make.

Ingredients:
Red curry paste (Thai kitchen brand available at most grocery stores)

Mushrooms

Red bell pepper

Snow peas

Chicken (1 pack of chicken breasts chopped)

Fish sauce

Coconut milk (chaco brand if possible)

Chicken stock (1/2 cup)

Sugar

Heat the Wok and add a bit of olive oil. Add 1 1/2 teaspoon of red curry paste and fry for about 1-2 minutes. Add the chicken -- it will coat with the red curry. Cook for 3-5 mins. Add 1/2 can of coconut milk and slightly more than half cup of chicken or vegetable stock. Add mushrooms, red bell pepper, snap peas. Sautee. Add a tablespoon of fish sauce and 1/2 tsp of sugar. Stir. Add basil or chopped cilantro towards the end. Serve with steamed rice and a salad.