Todd's Thai-Style Chicken Curry |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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After much trial-and-error, I think I have improved their recipe significantly. Ingredients:
3 tablespoons indian curry paste |
3 tablespoons olive oil |
1 tablespoon peanut butter |
4 boneless skinless chicken breasts, cut into large chunks |
1/2 bunch basil leaves, chopped |
1/2 bunch cilantro leaf, chopped |
2 (13 -14 ounce) cans coconut milk |
2 tablespoons soy sauce |
1 tablespoon light brown sugar (optional) |
salt |
fresh ground black pepper |
3 cups cooked white rice |
Directions:
1. In a large microwave safe pot with a lid, mix together curry paste, oil, and peanut butter. Cover and microwave on high for 2 minutes. Add chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
2. Add basil, cilantro, coconut milk, soy sauce, and brown sugar and season with salt and pepper. Stir to mix very well, cover it, and microwave on medium for 4 minutes. Stir again, cover, and let it rest for 3 to 4 minutes.
3. Serve hot over white rice.
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