Red Curry Chicken With Basil |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I saw this recipe on and loved it! Ingredients:
1 tablespoon vegetable oil |
1 1/2 tablespoons thai red curry paste |
1 (14 ounce) can coconut milk, shaken |
1 1/2 lbs boneless skinless chicken breasts, sliced into bite size pieces (if you want to make it meat-less, use firm tofu, cut into small slices and add your desired veggies) |
2 teaspoons sugar |
2 teaspoons fish sauce or 2 teaspoons soy sauce |
1 red bell pepper, cored and sliced |
10 large basil leaves, chopped |
Directions:
1. Equipment: A large frying pan, which works much better than a wok!
2. Heat the oil in the frying pan over medium heat.
3. Add the curry base and simmer for 2 minutes, so that it is dissolved and foaming.
4. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
5. Add the sliced chicken. Simmer for 4 minutes.
6. Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
7. Add the chopped basil. Season to taste with more sugar or seasoning sauce as desired.
8. Serve over rice.
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