Thai Ruby Curry (Ganeg Phed Gai Yang)

Behold, my favorite dish. We first had something akin to this at a restaurant in Provo, UT called Thai Ruby (it's their "House Special"). I fell in love with it. The fresh basil with the sweetness of the pineapple and tomato in combination with the delicious coconut curry is wonderful. So Brian did a little research and we adapted some online recipes and came up with this. We've been making it for years. I now share the recipe with you!

Cut up 2 chicken breasts (it really is best NOT to use chicken thighs)

Cut up about 5 fresh basil leaves, chiffonade

Cut up about 2 tomatoes [we used Romas] into thin wedges

Put a little oil in a pan (not olive oil) and heat it up. Add a teaspoon of red curry paste and fry until fragrant. Then add 1/2 can of coconut milk (shake it up first) and heat it up until a thin film of oil come to the top. Add chicken and cook through. Add 1tsp fish sauce (find in Asian section of your grocery store) and the rest of the coconut milk. 

Add everything else: about 1/2 cup chunked pineapple, about 1/3 cup frozen peas, tomatoes, and fresh basil. Add heaping teaspoon of sugar. Heat until everything is warm and the coconut milk comes back together (shouldn't have to boil). 

Taste to make sure everything is okay. If it needs more curry, ladle out some of the coconut milk into a liquid measuring cup and stir in your curry paste. Once it's dissolved, add it back into the pan.

Serve over white rice.

(Go find an asian market, the red curry paste there is less expensive than the American grocery store's brands. For you Colorado folk, try the Pacific Ocean Marketplace in Broomfield. It's on 6600 West 120th Avenue, Broomfield, CO.)