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chicken breast halves coconut milk chicken broth fish brown sugar chicken fresh basil leaf peas water chestnut Red Curry
Viewed: 54 - Published at: 9 years agoIngredients
- 4 boneless skinless chicken breast halves, sliced into thin strips
- 1 (13 1/2 ounce) can coconut milk
- 1/2 cup chicken broth
- 2 -3 tablespoons fish stock
- 2 tablespoons brown sugar
- 1 -2 chicken bouillon cube
- 1/4 cup fresh basil leaf, chiffonade
- 1/2 cup frozen English peas
- 1/2 cup canned water chestnut
- 1/2 - 1 tablespoon Thai red curry paste
- 2 limes, quartered
Method
- In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
- Saute the chicken until cooked through.
- Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
- Serve over hot cooked basmati or white rice.
- (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
