Back to Top

Basil Chicken Curry with Lime

Print Recipe

Ingredients

  • 2 tablespoons oil
  • 1 tablespoon A Taste of Thai Panang Curry Paste
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 1/2 lbs skinless boneless chicken breasts, cut in thin strips
  • 2 teaspoons A Taste of Thai Fish Sauce
  • 1 medium red bell pepper, cut into strips
  • 1-8oz package sliced mushrooms
  • 1-13.5 oz can Andre Prost Coconut Milk
  • 2 tablespoons lime juice
  • Salt and pepper
  • 1 cup loosely packed fresh basil, coarsely chopped
Print Recipe
Andre Prost Coconut Milk complements curry pastes, such as this Panang Curry from Taste of Thai. It is the perfect curry for beginners and makes a great chicken dish.

Time

  • 15 minutes to assemble
  • 15 minutes to cook
  • Total time: 30 minutes

Yield

  • 4 Servings

Time

Yield

Directions

  1. In large skillet, heat oil over medium high heat. 
  2. Add Panang Curry Paste and sauté until dissolved. 
  3. Add garlic and onion. Sauté for 2-3 minutes or until onion is translucent. 
  4. Add chicken and Fish Sauce. Stir-fry until opaque. 
  5. Add red bell pepper, mushrooms, Coconut Milk and lime juice.
  6. Stir well. Simmer until chicken is cooked through, about 5 minutes.
  7. Salt and pepper to taste. Stir in basil and serve. 
  8. In large skillet, heat oil over medium high heat.
  9. Add Panang Curry Paste and sauté until dissolved.
  10. Add garlic and onion. Sauté for 2-3 minutes or until onion is translucent.
  11. Add chicken and Fish Sauce. Stir-fry until opaque
  12. Add red bell pepper, mushrooms, Coconut Milk and lime juice.
  13. Stir well. Simmer until chicken is cooked through, about 5 minutes.
  14. Salt and pepper to taste. Stir in basil and serve.

Directions

Did you make the recipe? We want to see!
Tag @coconutmilkideas on Instagram.

Favorite Recipes