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Thai Red Chicken Curry

Starting with some prepared red curry paste makes cooking up a delicious coconut curry a snap!

Ingredients

  • 1 Tbs oil
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • 1-2 Tbs red curry paste
  • 8-10 ounces boneless skinless chicken breasts, cut in 1/4 x 1 x 2 inch strips easiest if partially frozen
  • 1 can 16 oz coconut milk
  • 1-2 Tbs fish sauce
  • 1/4 cup fresh basil, sliced
  • 2 Tbs brown sugar
  • 1/3 chicken stock
  • 1/4 cup peas
  • 1/2 cup sliced red peppers

Instructions

  • 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.