Title: Chicken Curry #2
Categories: Thai Poultry
Yield: 4 Servings
| 14 | oz | Thai Coconut Milk |
| 1 | tb | Thai Red Curry Base |
| 1 | lb | Cubed Chicken |
| 2 | tb | Fish Sauce |
| 2 | ts | Lemon Juice |
| 1 | | Tomato, Diced |
| 3 | | Scallions, Diced |
| 2 | c | Mushrooms, Sliced |
| 1 | | Yellow Pepper, Diced |
| 2 | ts | Thai Garlic Chili Sauce |
| | | Fresh Sweet Basil |
In a large saucepan, combine coconut milk with curry base over medium heat
until oil appears on top. Add chicken, seasoning sauce, lemon juice and
simmer for 5 minutes, stirring occasionally. Add remaining ingredients
except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
Serve hot over rice. Garnish with sprigs of fresh sweet basil. From:
Syd's Cookbook.