Thai Red Curry

Shocking, I know, but I went for an ethnic type recipe because I discovered I love curry. It's sweet and can be spicy, and there's nothing but good stuff in it. Check it out. 

Ingredients

12 oz. Chicken Breast fillets, uncooked & skinless, cut into bite size pieces 

4 large fresh Basil Leaves, sliced finely 

2 cloves Garlic, finely chopped 

1 Zucchini, sliced into thin circles 

1 Onion, finely chopped 

1 Red Pepper, julienned 

1 cup Chicken Stock 

1 cup Coconut Milk

1 cup Jasmine Rice 

2 tablespoons Peanut or Canola Oil 

2 tablespoons Lemon Juice 

2 tablespoons Cornstarch 

2 tablespoons Water 

1 tablespoon Brown Sugar 

2 teaspoons Thai Red Curry Paste 

½ teaspoon Salt

Prepare the cornstarch ahead by mixing it with the 2 tablespoons water. Mix so it becomes a paste. 

In a wok or large saucepan, heat oil over medium heat. Cook onions for 5 minutes, occasionally stirring. Add garlic and curry paste to the pan. Cook and stir for a minute. Stir in the stock, coconut milk, sugar, and salt.

Let mixture boil before adding zucchini and red pepper.

Cover with lid. Reduce heat to medium and let mixture simmer for 12 minutes. 

Meanwhile, cook Jasmine rice while curry is simmering. Add chicken to curry mixture and let simmer, covered, for an additional 8 minutes.

Stir in the cornstarch-water paste. Stir continuously until curry becomes thick.

Add in basil and lemon juice. Serve Thai Red Curry over a bed of the cooked Jasmine rice.