We all rely on chicken as a versatile, lean source of protein but often find ourselves looking for new and exciting ways to enjoy it. This recipe is quick, easy and tastes deliciously exotic. It’s perfect for a weeknight meal, so instead of putting a frozen pizza in the oven after coming home from work, give this recipe a try. You’ll be so glad you did!
1 Tbsp canola oil
1 large yellow onion, sliced
1 large bell pepper, sliced (color of your choice)
1 lb boneless, skinless chicken breasts, cubed
1 13.5 oz. can coconut milk
1 8oz. can sliced bamboo shoots, drained and rinsed
3.5 oz. curry paste (color of your choice)
12 Thai basil leaves (optional)
Kosher salt, to taste
1 cup jasmine rice, cooked
Heat oil in large saute pan over medium-high heat. Add onion and bell pepper and saute for 2-3 minutes, or until tender-crisp. Add chicken and saute for 3 minutes. Add coconut milk, bamboo shoots and curry paste; stir to combine. Lower heat to medium-low and simmer for 7 minutes or until chicken is cooked through. Stir in basil leaves. Season with salt, to taste. Serve over rice.