Basil Chicken Curry with Lime - Coconutmilkideas

Ingredients

• 2 tablespoons oil
• 1 tablespoon A Taste of Thai Panang Curry Paste
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 1 1/2 lbs skinless boneless chicken breasts, cut in thin strips
• 2 teaspoons A Taste of Thai Fish Sauce
• 1 medium red bell pepper, cut into strips
• 1-8oz package sliced mushrooms
• 1-13.5 oz can Andre Prost Coconut Milk
• 2 tablespoons lime juice
• Salt and pepper
• 1 cup loosely packed fresh basil, coarsely chopped
• 15 minutes to assemble
• 15 minutes to cook
• Total time: 30 minutes
• 4 Servings
• In large skillet, heat oil over medium high heat.
• Add Panang Curry Paste and sauté until dissolved.
• Add garlic and onion. Sauté for 2-3 minutes or until onion is translucent.
• Add chicken and Fish Sauce. Stir-fry until opaque.
• Add red bell pepper, mushrooms, Coconut Milk and lime juice.
• Stir well. Simmer until chicken is cooked through, about 5 minutes.
• Salt and pepper to taste. Stir in basil and serve.
• Add chicken and Fish Sauce. Stir-fry until opaque