Tonight, I made a delicious little bit of sweet, coconut-y, spicy heaven. It was Thai red curry chicken. Let me start at the beginning.

A week ago, my friend Jen and I went to the new Thai restaurant here in Moab. Yes, that’s right…we have a Thai restaurant now. In any case, the meal there was excellent. I had red curry crispy duck, and Jen had peanut delight with tofu. They were both really good. I have been craving that sauce ever since, and tonight (because the market was out of my favorite Indian curry paste, I decided to live on the edge, and make Thai red curry instead. This was, of course, just for me…husband and stepson don’t eat ‘foo-foo food’ like this. They had popcorn shrimp and fettuccine Alfredo.

Here are the ingredients (minus the sugar, salt, and basil I used):

First, I put the 14oz of coconut milk in a 12 inch skillet, and stirred in 2 Tbsp. of red curry paste:

I simmered it for about 8 minutes, then added 1/2 cup of frozen peas, 1/2 cup of sliced baby carrots (which I had already boiled to make them soft), 2 Tbsp. brown sugar, and 2 tsp. dried basil leaves, crushed in my hand:

I simmered all these things together for 12 minutes. Then, I added 3/4 lb. of coarsely-chopped raw chicken, and simmered for another 10 minutes:

I served it all over steamed white rice, which I had already cooked:

It was spectacular (don’t worry, I won’t hurt myself while patting myself on the back). I’d say it was as good as what I had at the Thai restaurant. MMM! When I was all done, I put the stuff in Tupperware:

and stowed it in the fridge, anticipating having to have another helping in an hour or so.