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Thai Chicken Curry - Lucy Waverman Recipe

4.5 stars - based on 2 votes
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This recipe for Thai Chicken Curry - Lucy Waverman is from Favourite Recipes for New Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can coconut milk- I use light
1 tsp. red curry paste – or to taste
1 C. chopped onion
1 C. canned tomatoes- I use a whole can, drained and chopped
2 Tbsp. fish sauce
1 tsp. grated lime rind
1 tsp. sugar
1 lb. boneless skinless chicken breast cubed- can substitute fish, shrimp, tofu etc
salt and pepper to taste
¼ C. chopped basil
Chopped fresh coriander to taste
1 tbsp. lime juice
Directions:
Directions:
Bring coconut milk to a boil and boil for about 5 minutes or till thickened a bit. Stir in curry paste, reduce heat to medium low, and simmer about 2 minutes or till fragrant.
Add onion, simmer 2 minutes then add tomatoes, fish sauce, lime rind and sugar and simmer 15 minutes more. Add chicken to sauce, and cook 15 minutes or till juices are clear. Add lime juice, coriander and basil before serving.
Serve over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This is delicious, and you can substitue whatever protein you like. Reheats well.

 

 

 

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