Updated: Aug 14, 2020
Ingredients (serves 2)
500g chicken breast, cut into thin slices
1 tablespoon red curry paste. This amount may vary depending on the strength of paste and your spice preference. If unsure, always add less and taste after last step before adding more. After sauce has reduced, it will become spicier!
150g thickly chopped mushrooms
3/4 can of light coconut milk, reserve last quarter for coconut rice
Half brown onion, thinly slices
2 garlic cloves, finely chopped
2 teaspoon chopped ginger
1 small lime, juiced
Handful of thai basil (approximately 10 leaves)
Kaffir lime leaves (approximately 10 leaves)
1/2 cup of white rice
Preferred greens for side
Both rice and curry steps can be done at the same time. Begin to cook rice once you reach adding chicken to pan in curry section.
In a heated pan, add garlic, ginger,onion and curry paste. Stir and continue to heat for 1-2 minutes.
Add coconut milk, mushrooms, raw chicken, kaffir leaves and stir well. Cover with lid and simmer for 10 minutes, stirring half way.
Remove lid, add lime juice, Thai basil and continue to simmer until sauce is thick.
Coconut rice steps
Place 1/2 cup of white rice and 1 cup liquid (use remaining coconut milk and add water to reach cup amount) in a small pot. Add salt.
Cover with lid and simmer on low heat for 10-15 minutes, ensuring to stir halfway.
Serve and enjoy :)