1.5 lb of chicken, sliced thinly against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3/4 ounce thai basil, roughly chopped
Instructions
Heat a large pot over medium heat. Add curry paste, garlic, and
about 2 ounces of coconut milk. Cook for about 2 minutes,
stirring to combine.
Whisk in the rest of the coconut milk and chicken broth, bring to
a simmer.
Add Lemongrass, ginger, and onion. Lightly boil for 10 minutes.
Stir in chicken and peppers. Simmer for 10-15 minutes until
chicken is cooked through.
Just before serving, stir in thai basil.
Serve with white rice and lime wedges.
Note- Lemongrass is optional, you can go without it and it tastes
great. This makes a lot of sauce, you can use it as leftovers.
Or, cut the curry paste in half and reduce the liquids by half,
should still be plenty saucy. You could also add eggplant at the
same time as the onions and it would be great. Or, maybe some
pineapple with the chicken.
Originally Submitted
5/30/2015
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