Serve over jasmine rice and garnish with basil.
Chicken Curry
-
Prep:
25 min. -
Cook:
35 min. -
Serves:
4
Recipes
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | canola oil |
| 2 Tbsp | Thai red curry paste |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 1 large | yellow onion, thinly sliced (set aside) |
| 1½ lbs | skinless boneless chicken breasts cut into bite-size pieces (set aside) |
| 1 can | (13.5-ounce) unsweetened coconut milk |
| 1 Tbsp | fish sauce |
| 2 tsp | sugar |
| 1 tsp | chili garlic paste |
| ¼ cup | fresh Thai basil leaves, thinly sliced (garnish) (may substitute with basil) |
| 4 servings | 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.