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T.G.I.F!!!! This weekend has much to look forward too… more grape picking, more grape juice making (maybe some wine making), some fall cleanup and after the work is done, a trek to the pumpkin patch and a bonfire at my brother’s acreage. My family is always such a treat to spend time with. My siblings and I all share a love for being outside in the dirt, working with plants or doing other outdoor “chores” and building big huge bonfires to share stories, food and enjoy the simple life. That’s just how we roll. I love them.
Coconut curry chicken is one of those foods that I love to share. It’s a comforting dish that feels suitable for a chilly fall weekend as it brings a creaminess and a touch of heat to the palate. Thai cuisine is one of my all time favorites. Give me an authentic Thai dish and I’m a happy girl. Made with fresh basil, red peppers and creamy coconut milk, this coconut curry chicken is no exception. Slurping it up with chopsticks is completely optional 😉
- 1 pound skinless, boneless chicken (thighs or breast) cut into bite size pieces.
- 2 cans unsweetened coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- 2 tablespoons fish sauce
- 1 teaspoon honey
- 1 red bell pepper, cut into strips
- 1 cup green peas (I used frozen)
- 15 basil leaves, cut in chiffonade
- 2-3 cups freshly steamed rice
- Prepare rice according to package directions.
- While rice is cooking prepare sauce.
- In a wok, heat the coconut milk until it boils.
- Turn heat down to medium and add curry paste stirring until dissolved. Let simmer 8-10 minutes until sauce thickens somewhat.
- Turn heat back up to high and stir in chicken pieces, followed by lime juice, fish sauce and honey and let cook 5 minutes.
- Add red pepper, peas and ¾ of the basil. Stir-cook 2-3 minutes folding sauce together.
- Take off heat and transfer to a serving bowl. Top with remaining basil and serve over rice.