Chicken and Coconut

Chicken and Coconut

What You'll Need:

1 ¼ lb chicken thigh fillets, chopped coarsely
2 tbsp peanut oil
2 medium white onions, sliced thickly
1 large red pepper, chopped coarsely
¼ cup red curry paste (or less if you don’t like it too spicy)
1 tbsp fish sauce
¼ cup shredded fresh basil leaves
13 fl oz coconut milk


Heat 2 tbsp of oil in large frying pan or wok. Stir-fry the chicken pieces in batches until browned and remove from frying pan.

Heat rest of oil in frying pan and sauté onion and pepper until onion is just tender. Add browned chicken pieces, coconut milk, curry paste and fish sauce and stir until mixture begins to boil. Stir in basil and serve immediately with rice noodles or rice.