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Categories:
vegetable oil Red Curry clove garlic shallot chicken breasts coconut milk potatoes onion baby carrots fish sauce sugar lime leaves basil red hot peppers
Viewed: 79 - Published at: 7 years agoIngredients
- 2 tbsp vegetable oil
- 1 can (4 oz) red curry paste
- 3 clove garlic, minced
- 1 Shallot, minced
- 2 chicken breasts, chopped into bite size
- 2 can coconut milk
- 2 potatoes, peeled and cut into bite size
- 1 onion, sliced
- 1 cup baby carrots
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 3 kaffir lime leaves
- 1 bunch Thai basil leaves, chopped
- 2 sliced red hot peppers (optional)
Method
- Heat oil in large pot.
- Add garlic, shallots, and red curry paste, stir until fragrant.
- Add chicken and saute until no longer pink.
- Add coconut milk, potatoes, carrots, onions and kaffir lime leaves.
- Season with palm sugar and salt to taste.
- Cook until tender.
- Remove from heat and garnish with basil and hot pepper.
- Serve with rice or French bread.
