Chicken Curry #2
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
coconut milk
|
|
| 1 | tablespoon |
red curry paste
|
*
|
| 1 | pound |
chicken
cubed |
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | each |
tomatoes
diced |
|
| 3 | each |
scallions, spring or green onions
diced |
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| 2 | teaspoons |
chili sauce
garlic |
|
| 1 | x |
basil
fresh, sweet |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
coconut milk
|
|
| 15 | ml |
red curry paste
|
*
|
| 453.6 | g |
chicken
cubed |
|
| 3E+1 | ml |
fish sauce
|
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | each |
tomatoes
diced |
|
| 3 | each |
scallions, spring or green onions
diced |
|
| 473 | ml |
mushrooms
sliced |
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| 1E+1 | ml |
chili sauce
garlic |
|
| 1 | x |
basil
fresh, sweet |
*
|
Directions
In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top.
Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally.
Add remaining ingredients except mushrooms and garlic chili sauce.
Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste.
Cover and simmer 2 minutes.
Serve hot over rice.
Garnish with sprigs of fresh sweet basil.
