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Ingredients26 m servings 175 cals
Original recipe yields 4 servings (4 main dish-size servings)
- Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.
- Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.
- Cook's Note:
- Two cups of coconut milk can be used instead of cream and coconut extract, if desired.
Per Serving: 175 calories; 11.3 g fat; 11.1 g carbohydrates; 30 g protein; 65 mg cholesterol; 921 mg sodium. Full nutrition