Ingredients
2 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, sliced thin
1 cup sliced fresh mushrooms
2–4 tablespoons green curry paste (store bought)
1 cup veggie or chicken broth
1 can coconut milk (full fat)
2 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, sliced thin
1 cup sliced fresh mushrooms
2–4 tablespoons green curry paste (store bought)
1 cup veggie or chicken broth
1 can coconut milk (full fat)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons fish sauce or rice wine vinegar
8 ounces cooked chicken breast, thin sliced
juice of 1/2 lime
1/4 cup fresh basil leaves, chopped rough
lime wedges for garnish
cooked rice for serving
1 teaspoon sugar
2 teaspoons fish sauce or rice wine vinegar
8 ounces cooked chicken breast, thin sliced
juice of 1/2 lime
1/4 cup fresh basil leaves, chopped rough
lime wedges for garnish
cooked rice for serving
Steps
- Put oil in a large pot on medium heat; don't let it smoke. Sauté onions, red peppers, and mushrooms until onions are translucent.
- Stir in the green curry paste; keep stirring for about 2 minutes. Add the broth and stir well to incorporate.
- Add the coconut milk, salt, sugar and fish sauce or rice wine vinegar; stir well.
- Reduce heat to low and add the cooked chicken . Simmer for about 5 minutes - DO NOT BOIL!
- Add lime juice. Taste and adjust sweetness and saltiness.
- Stir in basil leaves. Spoon over cooked rice in bowls, with lime wedges on the side.
