Thai Red Curry Chicken

By aohmc

Use white meat chicken taste better than dark meat...and they are healther for you, too.

Ingredients

• 2 chicken breasts, sliced
• 1 can coconut milk (about 14.5 oz.)
• 2 Tbsp. Thai Red Curry paste (add more for spicy)
• 2 Tbsp. sugar
• 1/2 yellow onion, sliced
• 1 stick Lemon Grass, cut into 1-inch pcs
• 2 basil leaves
• Pinch of salt and black pepper to taste
• Optional: garlic, mushrooms, bell pepper, or bamboo shoot.

Details

Adapted from aohmc.blogspot.com

Preparation

Step 1

1.In a medium saucepan, cook onion with 2 Tbsp. cooking oil on high until turning soft. Add coconut milk and heat until boil, then turn down the stove to medium heat. Add Thai red curry paste, sugar, salt, pepper, basil leaves and lemon grass. Cook about 5 minutes until the sauce thicken.

2.Add chicken in the mixture. Simmer about 10 minutes or until the chicken well cooked.

3.Serve with steamed Rice. Add a small bite of mango jam to each bite...yummy!