1. Mix together all paste ingredients and set aside. 2. Heat 1 T. oil in frying pan and cook chicken until lightly browned and done. Set aside. 3. Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender. 4. Add Red and Hot pepper saute for a minute or two. Turn off heat and set aside. 5. In a medium sauce pan, over medium high heat add 1 T of oil, when oil is hot add curry paste and bring to a boil. 6. Add coconut milk to curry paste and heat through. 7. Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes. 8. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
