This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
416 Calories
Recipe Instructions
Step 1
Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
Step 2
Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
Ingredients
¼ cup chopped fresh basil
1 (8 ounce) can sliced water chestnuts, drained
1 cup sliced fresh mushrooms
⅔ cup chicken broth
2 (14 ounce) cans coconut milk
1 green bell pepper, cut into 1 inch pieces
3 tablespoons fish sauce
1 (8 ounce) can sliced bamboo shoots, drained
2 tablespoons green curry paste
3 boneless skinless chicken breasts, cut into 1 inch pieces
