Red Curry with Chicken Regina SK
Red Curry with Chicken
1 can (400 mL) Thai Kitchen coconut milk
1/2 cup (125 mL) chicken stock or water
2 tsp (10 mL) brown sugar
1 tbsp (15 mL) Thai Kitchen red curry paste
1 tbsp (15 mL) Thai Kitchen fish sauce
3/4 lb (375 g) boneless chicken (may be substituted with pork, beef, or shrimp), cut into 1/2 in (1 cm) slices
2 cups (500 mL) chopped vegetables (bell peppers, carrots, broccoli, string beans, etc.)
In a large saucepan, combine first 5 ingredients. Bring to a boil over medium-high heat.
Add the meat to the curry mixture. Cook, uncovered, for 5 minutes, stirring occasionally.
Reduce heat to medium. Add vegetables and cook 5 minutes or until chicken is no longer pink.
Serve over Thai Kitchen Select Harvest Jasmine Rice.
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