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Thai-Style Red Chicken Curry
4 – 6 servings
Steps
- Heat a large high-sided pan over medium heat, and pour in the vegetable. When hot, add the ginger, garlic, and basil stems, and cook, stirring frequently, for 2 minutes. Add the red curry paste and cook, stirring constantly, for 1 minute, then pour in the coconut milk, add the lime zest, and bring to a boil.
- Add the chicken and cook for about 12 – 15 minutes, until cooked through. Add the fish sauce, brown sugar, and sugar peas, and bring to a boil. When boiling, remove from the heat.
- Garnish the curry with fresh basil and cilantro, and serve with cooked jasmine rice, lime wedges, and fresh chilies (if you like it spicy). Delicious!
Originally published at dennistheprescott.com. Reproduced for personal collection.
