Thai Red Curry Chicken

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Heat the oil in a large skillet over medium heat.

Ingredients quick view

1 pound chicken breast, thinly sliced

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1 red bell pepper, sliced

1 cup broccoli florets

2 tablespoons oil

Fresh basil leaves, for garnish

Jasmine rice, for serving

For extra spice, add chopped fresh chili peppers to the curry.

Make sure to use full-fat coconut milk for a creamier texture.

Pair with lime wedges for a zesty kick.

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