Chicken Curry

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Serve over jasmine rice and garnish with basil.

Recipe tags: chicken base, easy difficulty, main, chicken, skillet

Quantity	Ingredient
2 Tbsp	canola oil
2 Tbsp	Thai red curry paste
2 tsp	Better Than Bouillon^® Roasted Chicken Base (Reduced Sodium)
1 large	yellow onion, thinly sliced (set aside)
1½ lbs	skinless boneless chicken breasts cut into bite-size pieces (set aside)
1 can	(13.5-ounce) unsweetened coconut milk
1 Tbsp	fish sauce
2 tsp	sugar
1 tsp	chili garlic paste
¼ cup	fresh Thai basil leaves, thinly sliced (garnish) (may substitute with basil)
4 servings	Jasmine rice prepared according to package directions

1

In a large non-stick skillet, heat oil over medium heat; add curry paste and Chicken Base and stir to combine.
2

Add onion; cook and stir until tender.
3

Increase heat to medium-high; add chicken and cook until done, about 15-20 minutes. Reduce heat to medium-low.
4

In a small bowl, add coconut milk, fish sauce, sugar and chili garlic paste; stir to combine. Pour over cooked chicken and bring to a simmer. Cover and simmer for about 15 minutes, stirring occasionally.
5

Serve over Jasmine rice and garnish with basil.

*If additional heat is desired, stir in another teaspoon of chili garlic paste. An automatic rice cooker is an easy way to prepare rice for any meal.

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