Thai Chicken Curry

Course : Curry
Serves: 4
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14 ounces Thai coconut milk
1 tablespoon Thai red curry base
1 pound cubed chicken
2 tablespoons fish sauce
2 teaspoons lemon juice
1 medium tomato -- diced
3 medium scallions -- diced
2 cups mushrooms -- sliced
1 medium yellow pepper -- diced
2 teaspoons Thai garlic chile sauce
1 bunch fresh sweet basil

Preparation / Directions:

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 chile sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chile sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil.

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