Thai Red Curry with Basil, Chicken, Peppers, and Mushrooms
Thai

Thai Red Curry with Basil, Chicken, Peppers, and Mushrooms

Everyone loves curry for a delicious weeknight meal. This recipe has lots of flavor, color, and a bit of background heat.

By Chef Laura Bonicelli

chickencoconut creammushroomspeppers

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. 1

    In a medium saucepan, combine the red curry paste with the coconut cream. Simmer for 5 minutes.

  2. 2

    Add the fresh basil, bamboo shoots, fish sauce, brown sugar, and chicken stock. Simmer for 15 minutes, stirring often.

  3. 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 4 minutes on each side, until cooked through. Remove from the pan to a plate.

  4. 4

    In the same skillet, add 1 tablespoon of oil and increase the heat to medium-high. SautÈ the peppers and onion for 2 minutes; add the mushrooms and sautÈ them until they start to brown.

  5. 5

    Shred the chicken breasts and add to the warm curry sauce.

  6. 6

    Divide the rice between four bowls. Top the rice with the pepper mixture; spoon the chicken and curry sauce on top.

Nutrition (per serving)

683

Calories

41g

Protein

47g

Carbs

38g

Fat

5g

Fiber

1640mg

Sodium