|Thai Red Curry Chicken|
14oz can coconut milk
Combine ½ of the coconut milk with the curry paste. Add chicken, fish sauce, red pepper, water chestnuts and sugar. Bring to a gentle boil and cook until the chicken is done. Add remaining coconut milk and lime leaves. Heat through. Garnish with basil just before serving. Serve with Jasmine rice.
Note: In Thai restaurants, this dish arrives in a bowl, with the rice on a side dish. Put spoonfuls of rice in the bowl to eat
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