Red Curry Chicken With Basil

Hot weather cooking at its best! Serve with Green Papaya Salad (Som Tum) and steamed jasmine rice. From Taste of Thai

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1 1⁄2 tablespoons red curry paste
• 13 1⁄2 ounces coconut milk, shaken
• 1 1⁄2 lbs chicken breasts, raw, sliced into bite size pieces
• 2  teaspoons sugar
• 2  teaspoons fish sauce
• 1  red bell pepper, sliced
• 10  large basil leaves, Thai, chopped

Directions

1. Heat the oil in the frying pan over medium heat.
2. Add the Curry Paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.
3. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
4. Add the sliced chicken. Simmer for 4 minutes.
5. Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
6. Add the chopped basil. Season to taste with more sugar or Fish Sauce as desired.