Thai chicken curry

I was in the mood today for curry and whipped up this fast and easy concoction. The recipe comes after reading about 10 different chicken curry recipes online and putting them all together while modifying for the contents of my refrigerator. Enjoy!

2 T vegetable oil
2-3 T curry paste, or to taste
1 red chili, sliced
1 medium onion, sliced
1 14-oz can coconut milk
1 1/2 lb boneless skinless chicken breast, sliced
1/4 cup chicken broth
2 T fish sauce
1 T brown sugar
1 red bell pepper, seeded and cut in large chunks
8 oz white button mushrooms, quartered
4 green onions, sliced
1/3 cup cilantro, chopped plus a few sprigs for garnish
3 sprigs basil, destemmed
juice of 1 lime
cooked jasmine rice


Saute curry paste and red chili in vegetable oil over med-high heat for one minute. Add a thinly sliced onion and a dollop of coconut milk and saute until tender. Add sliced chicken breast, browning on all sides. Add chicken broth, fish sauce, and brown sugar, along with the rest of the coconut milk and bring to a simmer. When chicken is almost done, add red bell pepper and mushrooms. Simmer until chicken is cooked through and vegetables are tender. Stir in green onions, cilantro, basil, and lime juice. Remove from heat and serve over hot, steaming, fragrant jasmine rice. Garnish with cilantro.