It has been a hectic week and I have not cooked at all this week, until tonight! I’ve been dying to make Thai red curry chicken, so I looked at several different recipes. All the recipes had these five ingredients in common: chicken, coconut milk, Thai red curry paste (I used sauce), red bell pepper and fresh basil leaves. I added and eliminated some ingredients to suit my tastes, trying to keeping it simple and healthy as possible. To make it easy, I used frozen organic rice. I can’t wait for my daughter to try it at the end of the month, when she comes home for spring break. It is one of her favorite dishes!
- 8 chicken breast tenderloins
- 2 tablespoon organic canola oil
- Sea salt
- Freshly ground pepper
- 2 organic red bell peppers, chopped
- ½ yellow onion, chopped
- ½ cup sliced mushrooms
- ¼ cup organic chicken broth
- 1 (13.5) ounce can organic coconut milk
- 3 to 4 tablespoons Thai red curry sauce or 2 tablespoons Thai red curry paste
- ½ teaspoon fish sauce
- ¼ cup torn fresh basil leaves + whole basil leaves for garnish
- 1 (10 ounce) package organic jasmine rice, cooked according to package directions
- Using a large nonstick frying pan, heat 1 tablespoon of canola oil over medium heat. Add the chicken tenderloins, cooking each side 3 minutes. Season with salt and pepper. Set aside and slice into strips.
- Using the same pan, heat the final tablespoon of canola oil over medium heat. Sauté the onion, bell pepper and mushrooms. Season with salt and pepper. Add chicken broth and simmer.
- While vegetables are simmering, in a large saucepan heat the coconut milk, Thai red curry sauce and fish oil. Once sauce starts to boil, add the vegetables and chicken. Stir well. Finally, add the basil and cook until heated through.
- Serve on top of the rice. Garnish with basil leaves. 4 servings.