Start typing for a result...

Ken's Spicy Curry Chicken

chicken, milk, broth, mushrooms, fish sauce, curry, basil

Ken's Spicy Curry Chicken -


2 (14 ounce) cans coconut milk
2 tablespoons green curry paste
2/3 cup chicken broth
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, cut into 1 inch pieces
1 cup sliced fresh mushrooms
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons fish sauce
1/4 cup chopped fresh basil


Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Read the full directions on


Receive our weekly newsletter with many fresh ideas for
your breakfast, lunch or dinner.