Red Curry Chicken

By lindaauman

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp red curry paste
• 1 clove garlic, minced
• 1/2 yellow onion, sliced
• 1 (13.5 oz) can coconut milk
• 1/2 red bell pepper, sliced
• 1/2 cup of fresh green beans
• or sliced carrots
• 1 Tbsp brown sugar
• salt & pepper to taste
• 1/2 small deli-roasted chicken, warmed, cut up
• 1/2 lime, freshly squeezed
• Fresh Thai basil

Details

Adapted from susannahskitchen.com

Preparation

Step 1

Heat the oil and in a large pan and then add the red curry paste. Stir for a minute to release the curry's aromas, and then add the garlic and onion. When they're translucent, add the coconut milk and brown sugar. Stir to combine.

(If you like more tomato flavor, don't be afraid to add a squirt of ketchup.) Add the bell pepper and green beans or carrots. Cook vegetables on low until al dente, stirring occasionally. Add the warmed roasted chicken or precooked shrimp and fresh lime juice just before serving. Garnish with basil, and serve with steamed rice. Serves: 2-4