Ingredients

  • 1 (14oz) can of Coconut Milk, divided
  • 2 Tbsp. Fish Sauce
  • 1/3 c. Fresh Basil Leaves, sliced
  • 1/3 c. Fresh Basil Leaves, sliced
  • 4 Wild Lime Leaves (or juice from half a lime)
  • 1 Fresh Mango, peeled and diced
  • 1 Tbsp. Palm Sugar (or brown sugar)
  • 1 Tbsp. Palm Sugar (or brown sugar)
  • 1 c. Fresh Pineapple, chunked
  • 2 Tbsp. plus 1 tsp. Red Curry Paste
  • 1 Lb. Boneless, Skinless Chicken Breast, sliced thin
  • 1/2 c. water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add curry paste and stir to combine.
  • INGREDIENTS:

Step 3

  • Add fish sauce, sugar, and lime leaves* and let cook for one minute.
  • INGREDIENTS:
  • Length: 1 minutes

Step 4

  • Add remaining coconut milk and water.
  • INGREDIENTS:

Step 5

  • Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for five minutes or until chicken is cooked through.
  • INGREDIENTS:
  • Length: 8 minutes

Step 6

  • Remove from heat.

Step 7

  • Remove wild lime leaves* and stir in the sliced basil.
  • INGREDIENTS:

Step 8

  • Serve with jasmine rice.
  • INGREDIENTS: