This simple and mild coconut curry carries a hint of spice.
|4||Maple Leaf Prime Naturally® Skinless Boneless Chicken Breasts, cut into bite-size pieces|
|2||Cloves garlic, peeled and minced|
|3 tbsp||(45 mL) Red curry paste|
|2 tbsp||(30 mL) Vegetable oil|
|1||(400 mL) Can coconut milk|
|2||(3 oz) Cans bamboo shoots, drained|
|Zest of 1 lime|
|2 tsp||(10 mL) Brown sugar|
|1 tbsp||(15 mL) Fish sauce|
|Salt and pepper|
PLACE chicken into a large re-sealable plastic bag. Combine garlic and curry paste and massage into chicken.
HEAT oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 8-10 minutes and internal temperature reaches 165°F (74°C). Add coconut milk and bamboo shoots. Bring to a boil, reduce heat and simmer for about 5 minutes. Add lime zest, sugar and fish sauce. Simmer 2 minutes and serve.
If sauce requires thinning, add chicken stock or water.
Serve over basmati rice.
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