Red Curry Chicken with Basil

Serves

Prep time:

0:10

Cooking time:

0:15

Total time:

0:30

Ingredients

1 cup rice, uncooked, see directions

2 tablespoons vegetable oil, 1/2" cubes

1 tablespoon red curry paste

13 1/2 ounce can coconut milk, shaken

1 1/2 pounds boneless skinless chicken breast, sliced into bite size pieces

2 teaspoons sugar

2 teaspoons fish sauce

1 medium red bell pepper, cored and sliced

10 large basil leaves, chopped

Directions

COOK rice according to package directions.

Meanwhile, in a large, non-stick frying pan, HEAT oil over medium heat.

ADD curry paste; SIMMER until dissolved and foaming, about 2 minutes.

STIR in coconut milk; COOK for 4 minutes, STIRRING occasionally.

ADD chicken; SIMMER for 4 minutes.

STIR in sugar, fish sauce and bell pepper slices; SIMMER until chicken is cooked, about 3 minutes more.

ADD chopped basil.

Serve chicken over hot rice.

May substitute shrimp for chicken, cooking shrimp until pink.

From atasteofthai.com

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 2133 Calories; 202g Fat (80.9% calories from fat); 58g Protein; 50g Carbohydrate; 18g Dietary Fiber; 99mg Cholesterol; 233mg Sodium. Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 40 1/2 Fat; 0 Other Carbohydrates.