Ingredients
1 pound Boneless Chicken Thighs
4 tablespoons Olive Oil, divided
3 cloves Garlic, minced
8 tablespoons Thai Red Curry Paste
14 ounces Coconut Milk
2 cups Hot Water
4 tablespoons Fish Sauce
3 tablespoons Fresh Ginger, minced
1/2 whole Red Onion, sliced
4 Thai Bird Chilies, minced (optional)
1 whole Red Bell Pepper, cored and sliced
1 cup Grape Tomatoes
1 cup Fresh Thai Basil, chopped
1/2 cup Fresh Cilantro, chopped
1/2 cup Scallions, chopped
Serve with Jasmine Rice Cooked
Description
Foodista
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