Heat oil in large grying pan over medium heat. Add curry and simmer for 2 minutes so that it is dissolved and foaming.
Stir in the can of coconut milk. Cook over medium heat for 4 minutes - stir occasionally. Slice chicken into bite sized pieces and add to coconute milk. Simmer 4 more minutes.
Stir into the coconut/chicken mix, add the sugar and pepper slices. Simmer about 3 minutes or until chicken is fully cooked.
Add chopped basil just before serving, serve over jasmine rice and add lime juice as desired.
Originally Submitted
5/22/2008
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