Greta’s Thai Chicken Curry

December 18, 2012


Greta's Thai Chicken Curry

1 can Coconut Milk
2 tablespoons Red Curry Paste (Thai Kitchen is GF)
1 tablespoon brown sugar
2 tablespoons peanut or safflower oil
1-1/2 pounds boneless skinless chicken breasts*
1 cup asparagus pieces (in 2 inch lengths)
1/2 red bell pepper, chopped
1/2 cup sweet onion, sliced thin
1/4 cup fresh basil
1 teaspoon salt

Heat oil in pan, cook chicken pieces until about half way done. Remove to plate.

In a large skillet, bring coconut milk to simmer in on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

Stir in chicken, vegetables and salt. Cook 10 minutes, until chicken is done and vegetables are tender-crisp. Stir in basil to wilt.

Serve over cooked rice, Jasmine Rice if you have it.

*Cook's note, you could easily make this with shrimp, just don't precook it as it cooks much faster than chicken.

Greta's Thai Chicken Curry - GFCFSF