Spicy Chicken And Coconut

1. 1

   Heat half of the oil in a large skillet on high heat. Cook the chicken, in batches, until browned and cooked through. Remove from the pan.

2. 2

   Heat the remaining oil in the same pan. Cook the onion and pepper, stirring, until the onion is soft. Return the chicken to the pan with the coconut milk, red curry paste, fish sauce and 1/2 cup water; bring to a boil, stirring. Stir in the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.