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Categories:
chicken breasts coconut milk Red Curry fish sauce brown sugar red bell peppers curry powder chili paste lime juice sweet basil garlic fresh ginger onion sweet chili sauce olive oil
Viewed: 51 - Published at: 7 years agoIngredients
- 2 -3 boneless skinless chicken breasts (cut into bite sized pieces)
- 1 (14 ounce) can coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 1/2 red bell peppers (chopped)
- 1 tablespoon yellow curry powder
- 1 tablespoon chili paste
- 1 1/2 teaspoons lime juice
- 1/2 teaspoon sweet basil
- 1 garlic clove (minced)
- 1 tablespoon fresh ginger (grated or minced)
- 1/2 onion (chopped finely)
- 1 tablespoon sweet chili sauce
- 2 tablespoons olive oil
Method
- Heat oil in a large skillet over medium heat.
- Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
- Add onion, garlic and ginger and cook until transparent.
- Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
- Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
- Serve over rice, and enjoy!
