thai red chicken curry

Name: Thai Red Chicken Curry
Yield: 4
Cuisine: Asian
Ingredients: 1 can(s) (13.66 ounces) coconut milk; 1/3 cup(s) chicken broth; 2 tablespoon(s) brown sugar; 1 tablespoon(s) red curry paste; 2 tablespoon(s) fish sauce; 2 cup(s) frozen stir-fry vegetable blend; 3 cup(s) cubed cooked chicken breast; - cooked jasmine rice; - minced fresh cilantro, optional

18 Pinches

Janice Webb

Larkspur, CO

Updated on Dec 23, 2013

This is a recipe from Taste of Home. Note: Don't try the light version of coconut milk; makes the sauce too thin.

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method Stove Top

yield 4 serving(s)

Ingredients

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
1 tablespoon red curry paste
2 tablespoons fish sauce
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
- cooked jasmine rice
- minced fresh cilantro, optional

How To Make thai red chicken curry

Step 1

Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.

Step 2

Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered for 9-11 minutes or until vegetables are tender and sauce thicken slightly.
Step 3

Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
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