Ingredients
- null 1 lb boneless, skinless chicken thighs, thinly sliced
- null 1/2 tsp salt
- null 1/2 tsp black pepper
- null 2 tbsp vegetable oil
- null 2 tbsp Thai red curry paste
- null 6 Kaffir lime leaves, lightly bruised
- null 1 Thai bird’s-eye chili pepper, thinly sliced
- null 1 can (15 oz) coconut milk
- null 1/2 cup peanuts, finely chopped
- null 1 tbsp fish sauce
- null 1 tsp brown sugar
- null 1 cup frozen peas
- null 1/3 cup fresh Thai basil leaves, torn
- null 1 cup RiceSelect® Premium Jasmine Rice
- null 1 lime, cut into 4 wedges
- null Fresh cilantro, for garnish
Instructions
- In medium bowl, combine chicken, salt and pepper. Heat oil in large skillet or wok set over medium-high heat; cook chicken, curry paste, lime leaves and chili, stirring, for 3 to 5 minutes or until fragrant and chicken is starting to brown.
- Stir in coconut milk, peanuts, fish sauce and brown sugar; bring to boil. Reduce heat to medium; cook for 5 minutes or until chicken is cooked through and sauce is slightly thickened. Stir in peas and Thai basil; cook for 5 minutes.
- Prepare rice according to package directions.
- Spoon chicken curry over rice. Serve with lime wedges. Garnish each serving with fresh cilantro.
- Recipe Tips: