Red Curry Chicken With Basil

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons thai red curry paste
• 1 (14 ounce) can coconut milk, shaken
• 1 1/2 lbs boneless skinless chicken breasts, sliced into bite size pieces (if you want to make it meat-less, use firm tofu, cut into small slices and add your desired veggies)
• 2 teaspoons sugar
• 2 teaspoons fish sauce or 2 teaspoons soy sauce
• 1 red bell pepper, cored and sliced
• 10 large basil leaves, chopped

Recipe

• 1 equipment: a large frying pan, which works much better than a wok!
• 2 heat the oil in the frying pan over medium heat.
• 3 add the curry base and simmer for 2 minutes, so that it is dissolved and foaming.
• 4 stir in the can of the coconut milk. cook over medium heat for 4 minutes, stirring occasionally.
• 5 add the sliced chicken. simmer for 4 minutes.
• 6 stir in the sugar, fish sauce and bell pepper. simmer until the chicken is cooked, about 3 minutes more.
• 7 add the chopped basil. season to taste with more sugar or seasoning sauce as desired.
• 8 serve over rice.