chicken curry #2
| Measure | Ingredient |
|---|---|
| 14 ounces | Thai Coconut Milk |
| 1 tablespoon | Thai Red Curry Base |
| 1 pounds | Cubed Chicken |
| 2 tablespoons | Fish Sauce |
| 2 teaspoons | Lemon Juice |
| 1 | Tomato, Diced |
| 3 | Scallions, Diced |
| 2 cups | Mushrooms, Sliced |
| 1 | Yellow Pepper, Diced |
| 2 teaspoons | Thai Garlic Chili Sauce |
| Fresh Sweet Basil |
In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste.
Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. From: Syd's Cookbook.
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