Thai Red Curry
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Ingredients
Ingredients
2 tablespoons of red curry paste
1 can of coconut milk
1 pound of sliced chicken breast
3 cups of vegetables (I use a frozen stir fry vegetable mix that contains broccoli, carrots, bell peppers, and green beans)
2 tsp of sugar
Taiwan/Thai basil for garnishing
Directions
Directions
Fry the curry paste in a neutral cooking oil like avocado oil for about a minute.
Add the entire can of coconut milk and bring to boil.
Add sliced chicken breast and cook for 7 minutes.
Add vegetables and cook until desired softness.
Add sugar and garnish with basil.
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