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Thai curry chicken Print   E-mail
  • 12 oz. Sliced Chicken Breast
  • 1 package Coconut Milk Concentrate
  • 12 oz. Water or Chicken Stock
  • 2 tablespoons ground Peanuts
  • 1 tablespoon sugar
  • 2 oz. Fish Sauce
  • 4 - 5 Thai Basil Leafs
  • 2 oz. Curry Paste f
  • 1/2 teaspoon ground Red Chilli

    • heat a sauteed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together.
    Mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes.

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