This is delicious! It can be less “spicy” by adding less red curry paste.2 tablespoons coconut oil
1 TBL finely chopped onion
2-3 tsp. Thai red curry paste- in most grocery stores
3 cloves garlic, finely chopped
1 cup coconut milk ( NOT non-fat)
1 cup chicken stock
1-½- 2 TBL fish sauce
1 TBL sugar
½ tsp. salt
1 red hot pepper (capsicum) cut in strips
1 green pepper
½ – 1 fresh stalk lemon grass (optional)* sliced in thin short strips
12-16 ounces uncooked skinless chicken breast fillets, cut into long pieces
2 TBL lime juice or lemon juice
4 large fresh basil leaves, finely sliced
Brown or white Jasmine rice (follow instructions)
Warm up your oil in a large saucepan over a medium heat.
Cook the onion for 5 minutes.
Add your curry paste and garlic and cook and stir for a minute.
Add the coconut milk, stock, fish sauce, sugar and salt.
Bring to a boil.
Add the green pepper, red hot pepper, garlic, lemon grass and cover with a lid.Reduce your heat to medium and simmer for 12 minutes.
While the curry simmers, cook the rice of our choice.
Add the chicken, lemon juice and basil to the curry after the 12 minutes and simmer, covered, for about 10- 15 minutes.
Serve in a bowl with a side of rice to add at will or serve on a bed of rice.
NOTE: Lemon Grass- when purchasing lemon grass look for it in your produce section, in an Asian market or freezer section. Fresh stalks are lemony-green near the bulb, greener near the end of the stalk and will be fragrant.
Recipe Courtesy: Tina Turbin