Chicken Curry

25 Min.
35 Min.
4
Ingredients
pounds skinless boneless chicken breasts cut into bite-size pieces (set aside)
1½ pounds skinless boneless chicken breasts cut into bite-size pieces (set aside)
1
large yellow onion, thinly sliced (set aside)
1 large yellow onion, thinly sliced (set aside)
2
tablespoons canola oil
2 tablespoons canola oil
2
tablespoons Thai red curry paste
2 tablespoons Thai red curry paste
2
teaspoons Better Than BouillonĀ® Reduced Sodium Chicken Base
2 teaspoons Better Than BouillonĀ® Reduced Sodium Chicken Base
1
(13.5-ounce) can unsweetened coconut milk
1 (13.5-ounce) can unsweetened coconut milk
1
tablespoon fish sauce
1 tablespoon fish sauce
2
teaspoons sugar
2 teaspoons sugar
1
teaspoon chili garlic paste*
1 teaspoon chili garlic paste*
¼
cup fresh Thai basil leaves, thinly sliced (garnish) (may substitute with basil)
¼ cup fresh Thai basil leaves, thinly sliced (garnish) (may substitute with basil)
4
servings of Jasmine rice prepared according to package directions
4 servings of Jasmine rice prepared according to package directions
Directions
  1. In a large non-stick skillet, heat oil over medium heat; add curry paste and Chicken Base and stir to combine.
  2. Add onion; cook and stir until tender.
  3. Increase heat to medium-high; add chicken and cook until done, about 15-20 minutes. Reduce heat to medium-low.
  4. In a small bowl, add coconut milk, fish sauce, sugar and chili garlic paste; stir to combine. Pour over cooked chicken and bring to a simmer. Cover and simmer for about 15 minutes, stirring occasionally.
  5. Serve over Jasmine rice and garnish with basil.
*If additional heat is desired, stir in another teaspoon of chili garlic paste. An automatic rice cooker is an easy way to prepare rice for any meal.

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