One of my favorite aspects of living a lot of different places due to all our military moves is the recipes I’ve collected over the years. Every Thanksgiving for the past 20 years, I still make the sweet potato casserole recipe acquired from a friend in Ohio; Mrs. Laurie’s “pizza bread” is now a staple in our home (Germany), and I’ll never make baked beans any other way than how my Texas friend Phyllis does it (pssst…the secret is real molasses!).
This week’s foodie find comes from our time in Hawaii, a Thai Chicken Curry recipe given to me by my Aussie friend Judy. We call it “Auntie Judy’s Chicken Curry.” You should be able to easily find the ingredients in the asian food section of your grocery store. It’s easily doubled, tripled, or more. This is an easy and delicious recipe, and I hope you’ll try it!
Thai Chicken Curry
1 rotisserie chicken, shredded
1 can coconut milk
1 T. red curry paste (Thai Kitchen is a good brand for this)
1 1/2 T. fish sauce
2 T. brown sugar
Combine last 4 ingredients over med. heat and bring to a simmer. Add chicken. You can either serve when hot or keep over low heat until ready to eat. This also works well for potlucks–keep warm in a crockpot!