Thai Chicken Curry (For When Youre In A Hurry)

• 1 pound Boneless Chicken, Cut Into Cubes
• 2 teaspoons Sambal (red Chili Paste)
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Fish Sauce
• 1 teaspoon Garlic/Ginger Paste
• 1 teaspoon Chili Infused Oil
• 4 ounces, weight Thai Red Curry Paste
• 12 ounces, fluid Coconut Milk
• 1 cube Chicken Bouillon
• 1/2 cups Hot Water
• 8 ounces, weight Mushrooms, Sliced
• 1/2 heads Green Pepper, Sliced
• 1/2 cans (14 Oz. Can) Baby Sweet Corn, Cut Stalks In Half
• 1 bunch Thai Basil Leaves

1. 1.
2. Wash the chicken cubes, rinse with vinegar to eliminate any pungent odors.
3. 2.
4. In a bowl, marinate the chicken cubes with red chili paste, Worcestershire sauce, fish sauce and garlic/ginger paste for 1 hour.
5. 3.
6. Take a skillet, heat chili oil on medium-high heat.
7. 4.
8. Add curry paste, whisk for about 30 seconds.
9. 5.
10. Pour in the coconut milk and whisk to combine.
11. 6.
12. Add marinated chicken with all the yummy juices, let boil once, then add the chicken bouillon (with the water) and lower the temperature.
13. (Note: we like our curries with gravy, lots of it, so I opted to use 1/2 cup of water.
14. If you like your curry thick, Id use 1/2 cube of bouillon with 1/4 cup water.)
15. 7.
16. Let cook for 10 minutes or until chicken is tender.
17. 8.
18. Add mushrooms, green pepper and baby corn.
19. Let curry simmer for 3 minutes till vegetables are cooked but still crispy.
20. 9.
21. Just before serving, garnish with basil leaves.
22. 10.
23. Serve over steamed rice and enjoy!

chicken, sambal, worcestershire sauce, fish sauce, garlic, oil, red curry, fluid coconut milk, chicken bouillon, water, weight mushrooms, green pepper, sweet corn, basil

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-curry-for-when-youe28099re-in-a-hurry/ (may not work)