Ingredients
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1 (13 1/2 ounce) can coconut milk
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1/2 cup chicken broth
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2 -3 tablespoons fish stock
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2 tablespoons brown sugar
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1/4 cup fresh basil leaf, chiffonade
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1/2 cup frozen English peas
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4 boneless skinless chicken breast halves, sliced into thin strips
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2 limes, quartered
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1 -2 chicken bouillon cube
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1/2 cup canned water chestnut
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1/2-1 tablespoon Thai red curry paste
Instructions
- In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
- Saute the chicken until cooked through.
- Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
- Serve over hot cooked basmati or white rice.
- (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.