Thai Red Curry with Basil, Chicken, Peppers, and Mushrooms
© Chef Laura Bonicelli
Fragrant red curry paste blooms in rich coconut cream, creating a silky sauce that cradles tender chicken and crisp vegetables. The fresh basil adds a bright herbal note that balances the curry's warmth, making this a comforting weeknight dinner that feels special enough for guests.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4 servings
Ingredients
- 1/4 cupred curry paste
- 2 15- ouncecans coconut cream
- 1/2 cupchopped fresh basil leaves
- 1/2 cupbamboo shoots
- 6 tablespoonsfish sauce
- 1/4 cupbrown sugar
- 2/3 cupchicken stock
- 4 large chicken breasts -- pounded to even out thickness
- freshly ground black pepper
- 1 tablespooncanola oil
- 1 tablespooncanola oil
- 1 yellow bell pepper -- cut in strips
- 2 red bell pepper -- cut in strips
- 1 medium yellow onion -- chopped
- 1 cupsliced shiitake mushrooms
- 3 cupscooked rice -- kept warm
Instructions
- 1
In a medium saucepan, combine the red curry paste with the coconut cream. Simmer for .
- 2
Add the fresh basil, bamboo shoots, fish sauce, brown sugar, and chicken stock. Simmer for , stirring often.
- 3
While the mixture is simmering, sprinkle the pounded chicken breasts lightly with pepper. Heat the oil over medium heat; fry the chicken breasts, roughly on each side, until cooked through. Remove from the pan to a plate.
- 4
In the same skillet, add 1 tablespoon of oil and increase the heat to medium-high. SautÈ the peppers and onion for ; add the mushrooms and sautÈ them until they start to brown.
- 5
Shred the chicken breasts and add to the warm curry sauce.
- 6
Divide the rice between four bowls. Top the rice with the pepper mixture; spoon the chicken and curry sauce on top.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.