Thai Red Chicken Curry

Thai Red Chicken Curry

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Janice Webb

By
@larkspur4000

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Method:
Stove Top

Ingredients

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

How to Make Thai Red Chicken Curry

Step-by-Step

  1. Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
  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.
  3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

Printable Recipe Card

About Thai Red Chicken Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #thai #curry



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