This is Linda's recipe from the throwdown. I really like it, and so did my family. Don't let the curry intimidate you. Its not hot, just flavorful. I'll add a photo next time I make it.
2T oil
1 1/2 T red curry paste
1 can coconut milk
1 1/2 lbs. chicken (cut into bite-size pieces)
2 t. sugar
2 t. fish sauce
1 red bell pepper
10 large fresh basil leaves, chopped
Heat oil over medium heat. Add curry paste and simmer for 2 minutes so it is dissolved and foaming. Stir in coconut milk and continue stirring for 4 minutes over medium heat. Add chicken pieces while continuing to cook. Stir in sugar, fish sauce and bell pepper. Simmer for a few minutes more. Add chopped basil. Season to taste with more fish sauce & sugar as desired. Serve over warm rice.
You can find the coconut milk, red curry paste, and fish sauce in the Asian section of the supermarket-even here in Heber. Here's a picture so you know what to look for.
