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Spicy Thai Chicken

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 4 pieces Boneless chicken breast
  • 3 tablespoons Thai red curry paste
  • 1 can Coconut milk
  • 2 tablespoons Fish sauce
  • 1 tablespoon Brown sugar
  • 1 handful Fresh Basil leaves
  • 1 Red bell pepper
  • 1 Onion
  • 3 Garlic cloves
  • 1 Fresh red chili
  • 2 Lemongrass stalks
  • 2 tablespoons Soy sauce
  • 2 tablespoons Vegetable oil
  • to taste Salt
  • to taste Pepper

Instructions:

  1. Clean and pat dry the chicken breasts. Cut them into thin slices.
  2. Heat the vegetable oil in a large pan over medium heat.
  3. Add the chopped garlic, onion, and red chili. Saute until they become soft.
  4. Add the sliced chicken to the pan. Cook until the chicken is brown.
  5. In a bowl, mix the Thai red curry paste, fish sauce, brown sugar, and soy sauce. Stir well.
  6. Pour the mixture into the pan over the chicken. Stir well until all the pieces are covered.
  7. Add the coconut milk to the pan, stir well, and let it simmer for about 15 minutes.
  8. Chop the lemongrass stalks and add them to the pan.
  9. Slice the red bell pepper and add it to the pan. Stir well and continue to cook for another 10 minutes, or until the chicken is fully cooked and the sauce has thickened.
  10. Remove from heat, sprinkle with fresh basil leaves, and serve hot.