Red Thai Chicken Curry

1. 1

   Cook chicken in frying pan, use a little olive oil to keep it from sticking.

2. 2

   Add garlic and onion to chicken, cook to where onions are translucent and garlic becomes fragrant (don't let it burn!).

3. 3

   Once done, move chicken to bowl and set aside.

4. 4

   Set heat to low-medium.

5. 5

   Place curry powder in pan and add in a small amount of coconut milk (slowly) till you make a paste.

6. 6

   Add the chicken back to pan and coat with paste.

7. 7

   Next slowly keep adding coconut milk to the pan and mixing.

8. 8

   Add in drained bamboo, snap peas and thai basil.

9. 9

   Let simmer on low for 5 minutes.

10. 10

    Serve with thai rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.