Thai Red Chicken Curry
Starting with some prepared red curry paste makes cooking up a delicious coconut curry a snap!
red curry paste
boneless skinless chicken breasts, cut in 1/4 x 1 x 2 inch strips
easiest if partially frozen
16 oz coconut milk
fresh basil, sliced
sliced red peppers
Heat the oil and saute the onion and garlic 1-2 minutes.
Stir in the curry paste and cook for 30 seconds.
Add the coconut milk and simmer for 5 minutes.
Add the other ingredients and simmer for 10-15 minutes, until the chicken is cooked through.
Serve with rice.
Thai Red Chicken Curry https://cheapcooking.com/red-chicken-curry/ November 5, 2004