|Prep time||20 minutes|
|Total time||20 minutes|
Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add fish sauce, brown sugar, and lime juice. Stir. Add chicken broth, stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
Season chicken cubes with salt and pepper. In a large nonstick skillet or a wok, heat olive oil over medium high heat. When oil is hot, add garlic and onions; saute one minute. Add chicken and cook until no longer pink in the middle (about 7 minutes).
Then, add the veggies and saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat.
Serve over rice.
I find this Thai dish quick and easy to make when I found this Thai Red Curry paste by Thai Kitchen. This curry paste should be available at your local grocery store and is very hot, so you might want to try a half tablespoon the first time you make this.