Monday, 18 August 2008

Red Coconut Curry

    2 tablespoons red curry paste
    2 tablespoons cold pressed coconut oil
    2 cloves garlic, minced
    1 onion, chopped
    1 can of coconut milk and 1 small box or can of coconut drink
    2 chicken breasts, thinly sliced
    1 tablespoon citrus juice (lemon or lime)
    Basil for garnish

In large pan, sauté curry paste in coconut oil for 4 minutes over med high heat. Add garlic and onion, sauté for 5 more minutes. Add coconut milk/drink, chicken, & citrus juice.

Cover and reduce heat; stir occasionally simmering for 20 - 30 minutes. Serve over rice.