Coconut Curry Chicken

Coconut milk balances the bite of Thai chili peppers in this dinner entrée. Photo by Stefanie Keeler.

Serves 4-6

Ingredients

1 large onion

Oil for stir frying

3 tablespoons red curry paste

2 (13.5-ounce) cans coconut milk

1-1/2 pounds boneless, skinless chicken breasts, cut into ½-inch strips

10 sprigs Thai basil

4 Thai chilies, halved

1/4 cup fish sauce

10 kaffir lime leaves

3 cups mixed vegetables, such as broccoli, carrots, zucchini or bell pepper, cut into small pieces

Cooked rice

Instructions

Sauté onion in oil until almost transparent. Add red curry paste and sauté until fragrant. Slowly add coconut milk and chicken. Add remaining ingredients except vegetables and simmer for 15 minutes. Add vegetables and simmer until done, about 2 to 5 minutes.

Serve over fragrant rice.