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RED-curry-chicken
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Red Curry Chicken

Course Main Course
Author Amye Melton

Ingredients

  • 2 tsp. avocado oil
  • 1 lb. boneless, skinless chicken breasts
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 (13 1/2-oz.) can full-fat coconut milk
  • 2 tbsp. fish sauce
  • 2 tbsp. red curry paste
  • 1 1/2 tsp. Stevia or sugar
  • 8 - 10 fresh basil leaves sliced, plus additional for garnish
  • Rice or riced cauliflower

Instructions

  • Heat the oil in a large skillet over medium heat.  Add chicken and bell peppers when hot and cook until peppers are soft and the chicken is cooked through.  Remove from the pan and set aside.
    In the same skillet over medium heat, combine the coconut milk, fish sauce, curry paste, and sweetener; stir well to combine and simmer for 4 to 5 minutes to reduce.
    Chop the chicken into bite-size pieces.  Once the sauce has reduced, add the cooked chicken, peppers and basil leaves.  Stir and simmer for 2 to 3 minutes, until the basil is soft.
    Serve over rice or riced cauliflower.  Garnish with fresh basil, if desired.