Thai Red Curry Chicken Stir Fry

Ingredients

Cooked rice

4 cups, for serving

Fresh basil leaves

1/2 cup, torn

Lime juice

2 tablespoons, freshly squeezed

Brown sugar

1 tablespoon

Fish sauce

2 tablespoons

Coconut milk

1 can (14 oz)

Thai red curry paste

3 tablespoons

Ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Carrot

1, julienned

Broccoli florets

1 cup

Onion

1, sliced

Green bell pepper

1, sliced

Red bell pepper

1, sliced

Chicken breast

1 lb, sliced into thin strips

Instructions

1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
2. Add the sliced chicken breast to the skillet, stir frying until cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add another tablespoon of oil if necessary, then add the minced garlic and ginger. Sauté for 1 minute until fragrant.
4. Add the sliced bell peppers, onion, broccoli, and julienned carrot to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
5. In a small bowl, whisk together the red curry paste, coconut milk, fish sauce, brown sugar, and lime juice until smooth.
6. Pour the curry sauce into the skillet with the vegetables. Stir well to combine and let it simmer for 2 minutes.
7. Add the cooked chicken back to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
8. Remove from heat and gently stir in the torn basil leaves, allowing them to wilt slightly.
9. Serve the Thai red curry chicken stir fry over cooked rice, garnished with additional basil if desired.