I used red curry paste to quickly build the flavours of the tasty Thai curry. You can adjust the level of heat by adding more or less of the chili.
|1 tbsp||vegetable oil|
|1||onion, thinly sliced|
|3||cloves garlic, finely chopped|
|1 1/2 lbs||boneless chicken, cut into 1 inch pieces|
|2 1/2 tbsp||red curry paste|
|1 can||(14 oz) coconut milk|
|3/4 cup||chicken stock|
|1||small red Thai chili, finely sliced (use two if you want it really hot)|
|1||1-inch knob fresh ginger, grated|
|1 tsp||brown sugar|
|1/2 tsp||mushroom soy sauce|
|8||fresh basil leaves|
|salt, to taste|
Heat oil in a large non-stick skillet oven medium-low heat.
Add the onions and saute until softened, about 5 minutes.
Add the garlic and cook for 1 minute.
Remove the onion and garlic from the pan, and set aside.
Turn the heat up on the pan, and add chicken.
Brown the chicken on all sides, then remove from the pan and set aside. Don't worry about cooking it through, that will happen later.
Reduce the heat to medium-low, then return the onions and garlic to the pan.
Add the curry paste and cook for 1 minute.
Add the coconut milk, chicken stock. Simmer the sauce until thickened, about 10-15 minutes.
Taste the sauce. Add the ginger and chili, adjusting the quantities to suit your preference.
Add the sugar, soy sauce, basil and salt. Cook for another few minutes. Taste again to check the seasoning.
Add the chicken, and cook until the meat is no longer pink. Do not overcook the chicken.
This recipe originally appeared on InSearchOfYummyness.com
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