Quick Thai Chicken

1. 1

   empty coconut milk into large frying pan, add brown sugar, lemongrass, lime juice, curry, peppers, bay leaves and chicken.

2. 2

   bring to a boil and then simmer for 30 minutes. add half of cilantro and half of the basil leaves. leave the remainder of both to add freshly to plates when served. add keffir leaves, if desired. cook for another 15 minutes at very low heat. during this time, boil rice noodles and strain.

3. 3

   pour chicken curry over rice noodles, garnish with remainder of cilantro and basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.