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.