Thai
Red Chicken Curry Recipe
I
re-created a favorite dish from a restaurant, and now I cook it almost weekly
for my family. On a busy night, frozen stir-fry veggies really speed things up.
Ingredients
1
can (13.66 ounces) coconut milk
1/3
cup chicken broth
2
tablespoons brown sugar
2
tablespoons fish sauce
1
tablespoon red curry paste
2
cups frozen stir-fry vegetable blend
3
cups cubed cooked chicken breast
Cooked
jasmine rice
Minced
fresh cilantro, optional
Combine
the first five ingredients in a large skillet. Bring to a boil; reduce heat and
simmer 5 minutes.
Stir
in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11
minutes or until vegetables are tender and sauce thickens slightly.
Add
chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
