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Milford Beacon
  • Relish weekly recipe: Chicken Curry with Basil

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  • For this recipe, we used Panang curry paste by Taste of Thai, which you can find in the ethnic section of the supermarket.
    You can substitute jarred red or green curry paste. Serve over jasmine rice so you won’t miss a drop.
    CHICKEN CURRY WITH BASIL
    1 (14-ounce) can light coconut milk 2 T Panang curry paste (1.75-ounce package) 1 T, plus 2 t, fish sauce 1 T, plus 2 t, dark brown sugar 1 T creamy peanut butter 1 T fresh lime juice 2 medium red bell peppers, seeded and sliced into 1/4-inch wide strips 1 red onion, peeled and cut in 1/4-inch wedges 1 rotisserie chicken, skin removed, shredded (about 3 cups) 1/4 cup chopped fresh basil 4 cups cooked jasmine or basmati rice
    Heat a large sauté pan over medium heat. Add coconut milk, curry paste, fish sauce, brown sugar, peanut butter and lime juice; whisk well.
    Add red pepper and onion; stir to coat. Bring to a simmer, reduce heat and cook, uncovered, until vegetables are crisp-tender, about 8 minutes.
    Add chicken, cover and simmer until thoroughly warm, about 5 minutes. Stir in basil; simmer 2 minutes. Serve over rice.
    Per serving: 350 calories, 15 g fat, 50 mg cholesterol, 21 g protein, 34 g carbohydrates, 3 g fiber, 570 mg sodium.
    -- Laraine Perri

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