Total Time
40mins
Prep 20 mins
Cook 20 mins

The Thai Curry paste in this recipe was made up of on hand ingredients - came out pretty good, Makes enough for about 6 servings.

Ingredients Nutrition

Directions

  1. Mix together all paste ingredients and set aside.
  2. Heat 1 T. oil in frying pan and cook chicken until lightly browned and done. Set aside.
  3. Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender.
  4. Add Red and Hot pepper saute for a minute or two. Turn off heat and set aside.
  5. In a medium sauce pan, over medium high heat add 1 T of oil, when oil is hot add curry paste and bring to a boil.
  6. Add coconut milk to curry paste and heat through.
  7. Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes.
  8. Serve over rice.