Saturday, January 23, 2016

Chicken Lemongrass Basil Curry

For some great recipes:

4 servings
2 Tbsp. olive oil
2-3 cups chopped vegetables
1lb. boneless skinless chicken breasts, chopped
1 pkg. Saffron Road Lemongrass Basil Simmer Sauce
1/2 cups chicken broth or water
1/2 cups coconut milk
1 lime juiced
1/4 cups fresh cilantro, chopped
sea salt to taste
3 cups cooked rice (1 cup dry)

In a large skillet, heat olive oil over medium heat.  Add vegetables and saute, stirring occasionally, for 10 minutes.
Add chicken and brown meat for 30 seconds before adding simmer sauce, broth, and coconut milk.

Bring to a boil, then reduce heat to simmer, and cover.  Allow the curry to cook 15 minutes or until vegetables are soft and chicken is cooked through.  Add the lime juice, cilantro, and salt, just before serving.

Serve curry over cooked rice.