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This is a Thai recipe that can also be made with pork, beef, or tofu instead of chicken. This recipe traditionally contains coconut milk, but I substituted other ingredients. Serve over rice.

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Recipe Summary

prep:
20 mins
cook:
6 mins
total:
26 mins
Servings:
4
Yield:
4 main dish-size servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

175 calories; protein 30g; carbohydrates 11.1g; fat 11.3g; cholesterol 64.8mg; sodium 921mg. Full Nutrition
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