Thai Red Curry With Chicken

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

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• Paste

• 1⁄4 cup chili sauce, Sriracha Sauce specifically
• 1 1⁄2 teaspoons ginger powder
• 1  tablespoon ground coriander
• 1  teaspoon ground cumin
• 1⁄2 teaspoon lemon zest
• 1⁄4 teaspoon ground black pepper
• 1  tablespoon lemon juice
• 1  tablespoon fish sauce
• 2  teaspoons sugar

• Stir Fry Ingredients

• 2  large boneless skinless chicken breasts, cut into bite size pieces
• 1  medium red sweet bell pepper, julienned
• 3  long  red hot peppers, sliced
• 1  yellow onion, small sliced
• 2  stalks celery, sliced
• 1  bunch green onion, sliced
• 10 -20  leaves Thai basil, chopped
• 2 (14 ounce) cans coconut milk
• 3  tablespoons  vegetable oil

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.