Chicken and Spicy Thai Curry
A fusion twist on traditional Thai curry, with Italian flair. This dish combines the spiciness of Thai red curry paste with the creaminess of Italian coconut milk.
Ingredients
- ●1 lb chicken breastskinless, boneless
- ●2 tbsp Thai red curry pastespicy
- ●1 can coconut milkfull-fat
- ●4 cups kicked chicken broth
- ●1 cup Thai basilchopped
- ●1/4 cup spicy peanutschopped
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 2
Add the chicken breast and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the Thai red curry paste to the skillet and cook for 1-2 minutes, until fragrant.
- 5
Pour in the chicken broth and bring the mixture to a simmer.
- 6
Add the coconut milk and stir to combine.
- 7
Return the chicken to the skillet and simmer until cooked through, about 5-7 minutes.
- 8
Stir in the chopped Thai basil and cook for an additional 1-2 minutes.
- 9
Serve hot, garnished with chopped spicy peanuts.