Ingredients
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2 tablespoons red curry paste
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1 (15 ounce) can coconut milk (I use light)
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1/4 cup fresh basil
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1/4 cup bamboo shoot
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2 -3 teaspoons fish sauce
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2 tablespoons brown sugar
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1/3 cup chicken stock
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1/2 red bell pepper
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1/2 green pepper
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1/2 yellow pepper
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1/2 onion (yellow or white)
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2 chicken breasts
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10 ounces brown rice
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1/2 cup mushroom
Instructions
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.