Thai Red Curry With Chicken

Name: Thai Red Curry With Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup chili sauce, Sriracha Sauce specifically; 1 1/2 teaspoons ginger powder; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon lemon zest; 1/4 teaspoon ground black pepper; 1 tablespoon lemon juice; 1 tablespoon fish sauce; 2 teaspoons sugar; 2 large boneless skinless chicken breasts, cut into bite size pieces; 1 medium red sweet bell pepper, julienned; 3 long red hot peppers, sliced; 1 yellow onion, small sliced; 2 stalks celery, sliced; 1 bunch green onion, sliced; 10 -20 leaves Thai basil, chopped; 2 (14 ounce) cans coconut milk; 3 tablespoons vegetable oil

Submitted by Chuck_Roast

"The Thai Curry paste in this recipe was made up of on hand ingredients - came out pretty good, Makes enough for about 6 servings."

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Ready In:: 40mins
Ingredients:: 18
Serves:: 4-6

ingredients

Paste
¹⁄₄ cup chili sauce, Sriracha Sauce specifically
1 ¹⁄₂ teaspoons ginger powder
1 tablespoon ground coriander
1 teaspoon ground cumin
¹⁄₂ teaspoon lemon zest
¹⁄₄ teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fish sauce
2 teaspoons sugar
Stir Fry Ingredients
2 large boneless skinless chicken breasts, cut into bite size pieces
1 medium red sweet bell pepper, julienned
3 long red hot peppers, sliced
1 yellow onion, small sliced
2 stalks celery, sliced
1 bunch green onion, sliced
10 -20 leaves Thai basil, chopped
2 (14 ounce) cans coconut milk
3 tablespoons vegetable oil

directions

Mix together all paste ingredients and set aside.
Heat 1 T. oil in frying pan and cook chicken until lightly browned and done. Set aside.
Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender.
Add Red and Hot pepper saute for a minute or two. Turn off heat and set aside.
In a medium sauce pan, over medium high heat add 1 T of oil, when oil is hot add curry paste and bring to a boil.
Add coconut milk to curry paste and heat through.
Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes.
Serve over rice.