8 - 10fresh basil leavessliced, 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.