|2 tbsp||(30 mL) Vegetable oil|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|2-3 tbsp||(30-45 mL) Thai red curry paste|
|1 tsp||(5 mL) Lime zest|
|1 2/3 cup||(400 mL) Coconut cream|
|1 tbsp||(30 mL) Fish sauce|
|1 tsp||(5 mL) Brown sugar|
|1/2 tsp||(2 mL) Black pepper|
|1||(19 oz/540 mL) Can lychee fruit, drained|
|1||(8 oz/227 mL) Can bamboo shoots|
|1-2||Fresh Thai chilies, seeded and finely chopped|
|1/3 cup||(80 mL) Fresh basil or Thai basil|
HEAT oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 7 minutes until brown on all sides and internal temperature has reached 165°F (74°C). Add curry paste and lime zest; stir until fragrant, about 30 seconds.
ADD ½ the coconut cream; cook stirring 1-2 minutes or until it begins to simmer. Stir in remaining coconut cream, fish sauce, brown sugar, black pepper, lychee fruits, bamboo shoots, chilies and basil. Heat for 1 to 2 minutes.
Serve piping hot over basmati or jasmine rice. Garnish with fresh basil.
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