Ingredients

How to make it

  • Slice and chop chicken breasts into bite size pieces
  • Chop onion and bell pepper, set aside
  • Start water for rice and cook accordingly.
  • Heat olive oil in large fry pan, add chicken, onion, (and bell pepper, if using raw) and garlic and cook over medium heat (salt to taste)
  • Add red curry paste and incorporate
  • This is where I sprinkle with Wondra flour (not necessary, but I like my sauce thicker)
  • Add chicken broth, red bell pepper, basil, mushrooms, and coconut milk
  • Simmer till mushrooms are al dente and sauce is thickened to your liking
  • Serve over rice.

Reviews & Comments 8

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  • chuckieb 7 years ago
    This looks wonderful. Bookmarked to try soon.
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  • wollstonecraft61 7 years ago
    I made this tonight. It was fabulous!! If you like it hotter, definitely add more curry paste. If you let the stock sit over your rice in a soup bowl for a couple of minutes, the rice will absorb the stock and is creamier. I didn't have fresh basil (altho this would make this better using fresh), so I used dried. Just have to add to taste. I also added fresh Italian zucchini and red peppers, sliced rather than chopped, to the recipe. To die for.
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    " It was excellent "
    jencathen ate it and said...
    I love Thai Curries. They are so good. I've been playing around with the green curry, but I've never had red curry. This sounds really good.
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    " It was excellent "
    elgab89 ate it and said...
    I love the South-Asian version of curry - with coconut-milk! Super yummy!
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  • pleclare 9 years ago
    Looks wonderful!
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    " It was excellent "
    minitindel ate it and said...
    Oh!!!!!!!!!! donna i love curries ...and coconut sauce lick lick.....yummmmm....hahaha
    i love it ..........high five
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    " It was excellent "
    lafluers ate it and said...
    These are the kind of ingredients I like in a dish. Love jasmine rice...it really makes a difference. Thanks.
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  • gapeach55 9 years ago
    Sounds very good!
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