Difficulty: Moderate
Instructions
Things You'll Need:
- 1 tbsp oil
- • 2 tsp. Green curry paste
- • 1 can of unsweetened Coconut milk
- • 1 tbsp brown sugar
- • 2 tsp Fish sauce
- • 1 lb boneless chicken breasts, cut into 1/2 pieces
- • 1 large red bell pepper cut into strips
- • Kaffir lime leaves, chopped
- • 2 tbsp lime juice
- • 1/4 cup Thai basil leaves,chopped
- Wok skillet
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Step 1
Heat oil in wok skillet, stir in green curry paste, about 2 minutes.
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Step 2
Stir in coconut milk, brown sugar and fish sauce and bring to a gentle boil on medium heat for about 8-10 minutes.
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Step 3
Add chicken pieces and red bell pepper strips, cover skillet and let simmer on medium low heat for about 30 minutes or until chicken is cooked.
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Step 4
Lower heat and stir in Thai basil leaves, Kaffir lime leaves and lime juice, and let simmer for 3-5 minutes.
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Step 5
Serve in bowls poured over jasmine rice or rice of your choice.
