|14 ounces||Thai Coconut Milk|
|1 tablespoon||Thai Red Curry Base|
|1 pounds||Cubed Chicken|
|2 tablespoons||Fish Sauce|
|2 teaspoons||Lemon Juice|
|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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