Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
5
Yield:
5 servings
Ingredients
Directions
Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
Nutrition Facts (per serving)
385
Calories
27g
Fat
18g
Carbs
23g
Protein
