Need a quick recipe for chicken, this is one of my staples for chicken I have been making for years and it really doesn’t need a lot of ingredients, the most important is to have fresh basil. When I go to the Asian market I always stock up on Thai red curry paste, and coconut milk. The green curry paste is great paired with vegetables if you are vegetarian especially delicious with eggplants. I also buy my basil at the Asian markets I find it is fresher and you get more for your buck.
- Prep Time :5 minutes
- Cook Time :12 minutes
- Yield : 4 servings
Cut the chicken breast into thin strips and season with salt and pepper, set aside.
Have all your vegetables ready, slice the onions, ginger, peppers and carrots thinly. Minced the garlic. Set aside.
In your wok or non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice sear on them but not fully cooked. Add the ginger, garlic and the vegetables and fry for another minute, add the Thai red curry paste and sugar. After 1 minute, add the coconut milk and the fish sauce. Taste and adjust if needed. You can add a splash of water or stock if it's a bit thick. If you want it to be a bit spicier add more red curry paste. Turn off the fire and add the basil leaves. Serve with white rice.