THAI CHICKEN WITH COCONUT-BASIL SAUCE
2 Tbsp. butter
1 (16 oz.) pkg. boneless chicken breast tenders, cut into bite-sized pieces
1 Tbsp. finely chopped fresh garlic
1 (8 oz.) can bamboo shoots, drained
2 tsp. freshly grated lime peel
1 cup coconut milk*
1 Tbsp. red curry paste**
1/4 cup chopped fresh basil leaves
GARNISHES:
Lime slices (optional)
fresh basil leaves (optional)
Melt butter in wok or stir-fry pan, until sizzling; add chicken and garlic. Cook over medium-high heat, stirring constantly, until chicken is lightly browned (6-8 minutes).
Add bamboo shoots and lime peel. Continue cooking, stirring constantly, until heated through (1-2 minutes).
Add coconut milk and red curry paste; continue cooking until sauce is slightly reduced (2-3 minutes). Stir in 1/4 cup basil leaves.
TO SERVE:
Garnish with lime slices and basil leaves, if desired.
*Be sure to shake can of coconut milk before opening to eliminate any separation that has occured.
**You may substitute 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon ground cardamom and 1 teaspoon garam masala for the red curry paste.
Servings: 3
Adapted from source: Land O Lakes
2 Tbsp. butter
1 (16 oz.) pkg. boneless chicken breast tenders, cut into bite-sized pieces
1 Tbsp. finely chopped fresh garlic
1 (8 oz.) can bamboo shoots, drained
2 tsp. freshly grated lime peel
1 cup coconut milk*
1 Tbsp. red curry paste**
1/4 cup chopped fresh basil leaves
GARNISHES:
Lime slices (optional)
fresh basil leaves (optional)
Melt butter in wok or stir-fry pan, until sizzling; add chicken and garlic. Cook over medium-high heat, stirring constantly, until chicken is lightly browned (6-8 minutes).
Add bamboo shoots and lime peel. Continue cooking, stirring constantly, until heated through (1-2 minutes).
Add coconut milk and red curry paste; continue cooking until sauce is slightly reduced (2-3 minutes). Stir in 1/4 cup basil leaves.
TO SERVE:
Garnish with lime slices and basil leaves, if desired.
*Be sure to shake can of coconut milk before opening to eliminate any separation that has occured.
**You may substitute 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon ground cardamom and 1 teaspoon garam masala for the red curry paste.
Servings: 3
Adapted from source: Land O Lakes
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