- 1 tbsp vegetable oil
- 1 1/2 lb of chicken breast
- 1 13 oz can of coconut milk
- 1 4 oz jar of red curry paste
- 2 stems of fresh basil
Preparation time 15mins
Cooking time 30mins
Cut chicken into thin 2-inch slices and rub 1 tbsp of curry paste onto chicken evenly.
Heat vegetable oil on medium heat in wok (or medium sized pot)
Once chicken is fully cooked, add can of coconut milk and let simmer for 2 minutes. While waiting, remove basil leaves from stems, add to mixture, and stir.
Take the remaining red curry paste and mix until desired flavor. It is recommended to use at least 3/4 of the jar to obtain the best tasting flavor. Once mixed evenly into coconut milk let simmer for 1 minute.
Serve on top of rice and enjoy.