Thai Red Curry Chicken as prepared by Liz and Bill since early 90's
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1 13.66 ounce can of coconut milk
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2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
or Maesri Red Curry sauce is actually better. -
3/4 cup Thai Basil leaves separated from stems
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Juice of 1 lime
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1 tablespoon brown sugar, honey, xylitol, or 1tsp monk fruit sweetener
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1 pound boneless, skinless chicken, cut into 1-inch chunks
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1 zuccinini sliced 1/4 inch at an angle
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3/4 cup snap peas (optional)
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1 cup thinly sliced red bell pepper
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scant salt to taste because fish sauce will provide ample salt
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1 to 2 tablespoons Red Boat brand Fish Sauce
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2 slices of pineapple cut into 1/2 inch chunks (optional)
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Cilantro for garnish
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BRING coconut milk to a simmer in a large skillet on medium heat. Stir in curry paste and honey until well blended; bring to a boil. Reduce heat to low; simmer 5 minutes.
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STIR in vegetables and cook. Cook 3 minutes or until vegetables are tender but still crisp, then stir in chicken and cook for 3-4 minutes until done. Stir in basil, fish sauce, cilantro, and pineapple (if used).
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SERVE with cooked Jasmine Rice, or if you are on a low-carb diet, cauliflower rice or blanched shredded cabbage
Thai basil has dark green leaves with purple stems and gives an authentic Thai flavor to the dish. It can be found in most Asian groceries. If unavailable, substitute regular basil or holy basil.