Chicken Coconut Milk Curry Recipe

Quick, easy, yummy and healthy, this chicken coconut milk curry is a delicious weekday meal.

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2 Tablespoon oil, divided
2 chicken breasts, cut into pieces
1/2 onion, chopped
1 to 2 tablespoons red curry paste
1/2 cup chicken stock
2 teaspoons fish sauce
2 Tablespoons brown sugar
1/4 cup fresh basil, chopped
1 (15 ounce) can coconut milk
1/4 cup parsley, chopped


Heat 1 tablespoon oil in a medium saucepan over medium-high heat.

Add chicken and 1/2 teaspoon Red curry paste and fry for 6 minutes, or until the chicken is cooked through.

Remove the chicken from the saucepan and set aside.

With the saucepan still over medium-high heat, add the remaining 1 Tablespoon of oil.

Add onion and 1/2 to 1 Tablespoon of the remaining Red Curry paste, depending on how spicy you like your curry.

Cook for about 5 minutes, until onion is tender and curry paste is fragrant.

Add chicken stock, fish sauce, and brown sugar and bring to a boil.

Reduce heat and add basil. Allow to simmer for 10 minutes.

Add coconut milk, bring back to a simmer.

Add the cooked chicken and again bring to a simmer.

Spoon curry into a serving dish and sprinkle with chopped parsley.

Serve with rice.

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