This Thai Chicken Curry is a delicious and quick weeknight dinner. The longest part is waiting for the brown rice to cook! This dish is so tasty and bursting with flavor!
-1 1/2 lb thin sliced chicken breast (cubed)
-1 cup coconut milk (full fat-the sauce will be too thin if you use light)
-2 tablespoons red curry paste
-3 tablespoons tomato paste
-1 1/2 tablespoons honey
-1 1/2 teaspoons fresh grated ginger
-3 large cloves of garlic (chopped)
-1 red pepper sliced thin
-5 large basil leaves
-1 tablespoon olive oil
-salt and pepper
-Start cooking your brown rice.
-Cube the chicken and sprinkle with salt and pepper.
-On the stovetop in a cast iron skillet or wok, add the olive oil and cook the chicken.
-Once the chicken is seared on all sides, add in the garlic and ginger. Let that cook for 30 seconds.
-Then add in the coconut milk, red curry paste, tomato paste, honey, basil leaves, and the red peppers.
-Mix and let simmer for 8 minutes until the chicken is cooked through and the sauce has thickened.
-Add more salt and pepper if needed.
-Serve over brown rice and sprinkle with chopped cilantro.
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