Thai Chicken Red Curry

This isn't a real homemade meal but it is extremely good! It's tastes almost like the red curry that we get at the Thai restaurant here. We kind of made up a recipe as we went and Adam was the main chef and I just made the rice. But this is what we did and it was sooo good!

Thai Chicken Red Curry

1 Jar Thai Chicken Simmer Sauce
Bamboo Shoots, canned
Mushrooms, sliced
Red Bell Pepper, sliced
Asparagus, 1 1/2 inch digits
Chicken
Coconut Milk
Basil leaves, chopped
Anything else that you like to have in your Thai curry (everything is optional)
Rice

It kind of looks like the picture, but we put it on rice

We cut the chicken into really thin slices like they do at Thai restaurants and then we marinated the chicken in a zipblock bag for a few hours with the coconut milk. After the chicken marinated, we placed the chicken in a strainer to get out the excess coconut milk. Then we placed the chicken in a pan to cook. While the chicken was cooking, we placed the mushrooms, bell pepper, and asparagus in a different pan on the stove and cooked them until they got just a little burnt on the edges. We then poured the jar of red curry in the vegetable pan and let it get warm then mix in the chicken and basil and let cook some more until it's where you want it to be. We had it with rice and then you are done!

There is also a recipe on the back of the jar. We kind of went off of that.