Chicken in Thai Red Curry
In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt & pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and saute until the vegetables wilt.
Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.
comments powered by Disqus