Thai Curry Chicken
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 1⁄2-1 teaspoon red curry paste (or yellow or green)
- 1 (13 1/2ounce) can coconut milk
- 1 (8 ounce) can strip bamboo shoots, drained
- 1 red bell pepper, cut into strips
- 1⁄2 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 3 chicken breasts, cut into long strips
- vegetable oil
- 1 teaspoon lemon juice
- 4 large basil leaves, chopped
- rice, for 4 servings (we like Jasmine Rice)
Directions
- Heat the oil in a large skillet. Brown the chicken over medium heat. Remove from pan. Add onions and cook for 5 minutes. Add garlic and curry paste, cook, stirring for a minute. Add coconut milk, sugar, and salt, then bring to a boil. Add bamboo, cover, then reduce heat to medium and simmer about 12 minutes. While the curry simmers, cook the rice.
- Add the chicken and bell pepper to the curry, cover and cook for about 8 minutes. Turn off heat. Stir in lemon juice and basil.
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