Thai Red Curry Chicken Stir Fry

Ingredients

• Cooked rice - 4 cups, for serving
• Fresh basil leaves - 1/4 cup, torn
• Lime juice - 1 tablespoon
• Brown sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Thai red curry paste - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Carrot - 1, julienned
• Broccoli florets - 1 cup
• Onion - 1, sliced
• Green bell pepper - 1, sliced
• Red bell pepper - 1, sliced
• Chicken breast - 2, boneless and skinless, sliced

Instructions

1. In a large skillet or wok, heat some oil over medium-high heat.
2. Add the chicken slices and stir fry until cooked through. Remove from the skillet and set aside.
3. In the same skillet, add more oil if needed, then add the garlic and ginger. Cook for 1 minute until fragrant.
4. Add the sliced bell peppers, onion, broccoli, and carrot. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
5. In a small bowl, whisk together the red curry paste, coconut milk, fish sauce, brown sugar, and lime juice.
6. Pour the curry sauce into the skillet with the vegetables. Stir well to combine.
7. Add the cooked chicken back to the skillet and toss to coat it with the sauce.
8. Cook for an additional 2-3 minutes until everything is heated through.
9. Remove from heat and stir in the torn basil leaves.
10. Serve the Thai red curry chicken stir fry over cooked rice.
11. Enjoy!