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Thai Curry

Janssen Bradshaw
  • 25 minutes
  • Serves 4

INGREDIENTS

2

Chicken breast, skinless boneless halves

2 tbsp

Basil, fresh

1/2

Onion

1 cup

Vegetables

2/3 cup

Chicken or vegetable broth

1 cup

Coconut milk

1 1/2 tbsp

Thai red curry paste

1 tbsp

Fish sauce

3 tbsp

Lime juice

1

Rice

1 tbsp

Cornstarch plus

1

Salt and pepper

1 tbsp

Oil