Red Curry, Basil and Coconut-Milk Chicken | IGA Recipes

Red Curry, Basil and Coconut-Milk Chicken

Red Curry, Basil and Coconut-Milk Chicken

Preparation time 15 minutes

Total time: 1 hour

Ingredients

125 mL (1/2 cup) baby corn on the cob
3 Thai eggplants
125 mL (1/2 cup) sliced bamboo shoots
15 mL (1 tablespoon) sugar
15 mL (1 tablespoon) fish sauce (Nuoc Mam)
250 mL (1 cup) coconut milk
125 mL (1/2 cup) thinly sliced lemongrass stalks
5 mL (1 teaspoon) red curry paste
30 mL (2 tablespoons) Our Compliments® Authentico olive oil
125 mL (1/2 cup) thinly sliced onion
1 red pepper
1 chopped chilli pepper
225 g (1/2 lb) boneless cooked chicken, sliced
10 basil leaves

Directions

Heat oil in a skillet and add curry paste and lemongrass.
Cook, stirring, until the mixture bubbles. Add all remaining ingredients except basil leaves.
Cook over low heat for 10 to 15 minutes. Add basil and serve with steamed rice.