Friday, May 4, 2012

Red Curry Coconut Sauce

Serves 4
  • 2 boneless chicken breasts, uncooked
  • 1 TBS olive oil
  • 1/2 C yellow onion, chopped
  • 1 red pepper, chopped
  • 1 large carrot, chopped
  • 1 tsp garlic, minced
  • 1/4 C fresh basil leaves, chopped
  • 1 1/2 TBS Red Curry Paste
  • 1 TBS Thai Chili Sauce
  • 1 C chicken broth
  • 1/2 can coconut milk
In a medium sauce pan, heat olive oil then add chicken, onion, red pepper, carrot, garlic, and basil. 
Cook on medium heat for 5-7ish minutes, or until chicken is cooked through.

Add red curry paste, chili sauce, chicken broth and coconut milk.
Simmer until sauce is thickened to your liking. (* I added a pinch of flour to make the sauce a bit thicker.)

Serve over rice.

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