Chicken In Red Curry Coconut Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love most Thai food, and this dish was inspired by my having a load of fresh basil on my counter I needed to use. You can make it as spicy as you like - my husband and I have a high heat tolerance, so this is very hot. Read more . Adapt to your taste. Although, curry hot is different than chile hot - makes your eyes water and clears your sinuses for sure, but goes away sooner, kind of like horseradish. (in my opinion) Enjoy! Ingredients:
4 boneless skinless chicken breasts |
1/2 cup chopped onion (i use sweet) |
1 tsp. minced garlic (or 1 tbls. fresh, smashed) |
1 tbls. olive oil |
1 tbls. red curry paste (i used more, but it was very hot, so use to your taste) (if you don't have paste, mccormack makes a red curry powder now) |
1 cup chicken broth |
1 can coconut milk (i used a taste of thai - lite) |
1 red bell pepper, chopped(i used fire roasted, jarred, this time because i didn't have a raw one, i prefer the brightness of the fresh, but either will do) |
chopped fresh mushrooms (i used 4 large white) |
fresh chopped basil (about 1/2 cup) |
2 cups cooked jasmine rice (or long grain white, whatever you like) |
Directions:
1. Slice and chop chicken breasts into bite size pieces
2. Chop onion and bell pepper, set aside
3. Start water for rice and cook accordingly.
4. Heat olive oil in large fry pan, add chicken, onion, (and bell pepper, if using raw) and garlic and cook over medium heat (salt to taste)
5. Add red curry paste and incorporate
6. This is where I sprinkle with Wondra flour (not necessary, but I like my sauce thicker)
7. Add chicken broth, red bell pepper, basil, mushrooms, and coconut milk
8. Simmer till mushrooms are al dente and sauce is thickened to your liking
9. Serve over rice.
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