Red Curry Chicken Recipe

The Victims

1 Can Thai Kitchen Coconut Milk, divided

2 tablespoons Thai Kitchen Red Curry Paste

1 tablespoon brown sugar

1 lb boneless, skinless chicken breast, (cooked and sliced into strips)

1/4 cup fresh basil

2 tablespoons Thai Kitchen Premium Fish Sauce

1. Bring 1/2 of the coconut milk to simmer in a skillet. Add curry paste and stir until blended.

2. Mix in the remaining coconut milk and sugar, brining to a boil.  Reduce heat to low, simmer for 5 minutes.

4. Stir in chicken. Cook 3 to 5 minutes or until chicken is heated through. Stir in basil and fish sauce.

5. Serve with cooked Thai Kitchen Jasmine Rice . Garnish with additional basil if desired.

No related posts.