14 ounces Thai coconut milk
1 tablespoon Thai red curry base
1 pound cubed chicken
2 tablespoons fish sauce
2 teaspoons lemon juice
1 tomato, diced
3 scallions, diced
2 cups mushrooms, sliced
1 yellow pepper, diced
2 teaspoons Thai garlic chili sauce
fresh sweet basil


In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top.

Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally.

Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.

Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.

Serve hot over rice. Garnish with sprigs of fresh sweet basil.

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