Red Curry Chicken with Coconut Milk
|Vegetable oil||15 Milliliter (1 tbsp)|
|Cayenne pepper||7 1⁄2 Milliliter (1/2 tbsp)|
|Curry paste||7 1⁄2 Milliliter (1/2 tbsp)|
|Boneless chicken/2 chicken breasts, skinless and boneless||1 , cut into pieces|
|Coconut milk||150 Milliliter (2/3 cup)|
|Sliced bamboo shoots||1 Can (10 oz)|
|Green beans||250 Milliliter, cooked and cut into pieces (1 cup)|
|Sugar||1⁄2 Teaspoon (2 ml)|
|Red pepper||1⁄2 , cut into small pieces|
|Green pepper||1⁄2 , cut into small pieces|
Heat the oil and Cayenne pepper and curry paste in a pan.
Add the chicken and saute for a few minutes over high heat.
Add the coconut milk, bamboo shoots and green beans.
Reduce the heat and continue cooking until the chicken is cooked, approximately 10 minutes.
Add the salt and sugar.
Place on a serving platter.
Garnish with the basil and green and red pepper.