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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Curry-Coconut Chicken Ingredients:
2 tablespoons olive oil |
1 teaspoon crushed red pepper flakes |
zest of 1 lemon |
1 1/2 tablespoons minced garlic |
1 to 1 1/2 tablespoons curry powder |
1 1/4 cups light coconut milk |
2 tablespoons soy sauce |
2 teaspoons sugar, or to taste |
1/2 teaspoon salt, or to taste |
1/2 cup chopped fresh basil leaves |
Directions:
1. Heat a wok or skillet over medium-high heat. Add the oil and heat until hot for 30 seconds. Add the pepper flakes, lemon zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds. Add the coconut milk, soy sauce, sugar, and salt and cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Add the basil. Pour into a bowl.
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