Total Time: 30 minutes
Ingredients
1 boneless chicken breast (sliced into small thin pieces, no more than 1/4″ thick)
6 – 8 cloves of garlic (minced)
1 medium sized shallot (minced)
1 inch piece of ginger (peeled, then grated or minced)
3 green Thai chilies (chopped)
1 small onion (sliced)
2 Tbsp vegetable oil
1/2 green bell pepper (sliced)
4 cherry tomatoes (halved) or a few pieces of broccoli
1 can of Thai coconut milk
1/2 can of Thai red curry paste
1 Tbsp brown sugar
1/2 tsp curry powder
1 Tbsp fish sauce
1 sprig of young Thai green peppercorns
1/2 – 1 cup Thai basil leaves
1 Tbsp lime juice
cooked rice
Procedure
Heat oil in a wok over med-high heat.
Once the oil comes to temperature, add the ginger, shallot, green chilies, and garlic. Saute for 30 seconds – 1 minute until fragrant.
Add the curry paste, brown sugar, and curry powder to the pan. Saute for about a minute or so until the curry paste starts to release it’s oil.
Once the curry paste has softened, add the can of coconut milk to the wok and stir to evenly combine everything.
Once the coconut milk comes to temperature and starts to bubble, add the sliced chicken, onion, bell pepper, and tomatoes to the wok.
Lower the heat to medium, and cook for 10 – 15 minutes, stirring semi-frequently
After 15 minutes, add the green pepper corns, 1 Tbsp fish sauce, and 1 Tbsp lime juice. Stir to mix evenly and cook for another 5 minutes.
Turn off the heat, and stir in the Thai basil leaves.
Serve with cooked Jasmine or Japanese sticky rice on the side.