International Market Guide
Dig a little and you'll find our region is home to a whole host of culinary curiosities and international delights.
Easy
15 MIN
20 MIN
Coconut milk balances the bite of Thai chili peppers in this dinner entrée.
Ingredients
SERVINGS: 4-6
- 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.
RELATED STORIES
