Thai Chicken Curry

Name: Thai Chicken Curry
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 small Onion; 1 stick Lemongrass; 1 tbsp Oil; 4 tsp Thai Curry paste (Red or Green); 4 large Boneless chicken breasts (cubes); 1 tbsp Fish Sauce; 1 tsp Brown Sugar; 1/2 cup Basil Leaves; 1 can Coconut Milk; 1 tsp Coriander; 1 each Red/Green Peppers; 5 oz Bamboo shoots; 1/2 cup Zucchini

Mark Garin @cook_3596797

Mangaldan, Pangasinan

Basic Thai Chicken Curry. Play around with it and add other vegetables!

Mark Garin @cook_3596797

Mangaldan, Pangasinan

Basic Thai Chicken Curry. Play around with it and add other vegetables!

Saved

Ingredients

20 mins

4 servings

1 smallOnion
1 stickLemongrass
1 tbspOil
4 tspThai Curry paste (Red or Green)
4 largeBoneless chicken breasts (cubes)
1 tbspFish Sauce
1 tspBrown Sugar
1/2 cupBasil Leaves
1 canCoconut Milk
1 tspCoriander
Optional Veggies
1 eachRed/Green Peppers
5 ozBamboo shoots
1/2 cupZucchini

Saved

Steps

20 mins

1

Cut onions in slices. Thinly cut lemongrass.
2

Sautee onion for 4 minutes. Add curry paste. Cook for a minute while stirring.
3

Add chicken and stir until it is coated, and the outsides are cooked. Add lemongrass, fish sauce, brown sugar, basil leaves, and coconut milk. (Add other veggies)
4

Bring to a boil then reduce heat. Simmer for 15 minutes, stirring every few minutes. Add Coriander.
Serve over rice.