Thai Red Curry With Chicken

• 14 cup chili sauce, Sriracha Sauce specifically
• 1 12 teaspoons ginger powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 12 teaspoon lemon zest
• 14 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 2 large boneless skinless chicken breasts, cut into bite size pieces
• 1 medium red sweet bell pepper, julienned
• 3 long red hot peppers, sliced
• 1 yellow onion, small sliced
• 2 stalks celery, sliced
• 1 bunch green onion, sliced
• 10 -20 leaves Thai basil, chopped
• 2 (14 ounce) cans coconut milk
• 3 tablespoons vegetable oil

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.
3. Set aside.
4. Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender.
5. Add Red and Hot pepper saute for a minute or two.
6. Turn off heat and set aside.
7. 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.
8. Add coconut milk to curry paste and heat through.
9. Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes.
10. Serve over rice.

chili sauce, ginger powder, ground coriander, ground cumin, lemon zest, ground black pepper, lemon juice, fish sauce, sugar, chicken breasts, red sweet bell pepper, long red hot peppers, yellow onion, stalks celery, green onion, basil, coconut milk, vegetable oil

Taken from www.food.com/recipe/thai-red-curry-with-chicken-123201 (may not work)