Thai Red Chicken Curry
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
I recreated a favorite red curry chicken 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. —Mary Shenk, DeKalb, Illinois
Ingredients
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1 can (13.66 ounces) coconut milk
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1/3 cup chicken broth
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2 tablespoons brown sugar
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2 tablespoons fish sauce
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1 tablespoon red curry paste
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2 cups frozen stir-fry vegetable blend
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3 cups cubed cooked chicken breast
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Cooked jasmine rice
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Minced fresh cilantro, optional
Directions
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1.
Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
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2.
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.
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3.
Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
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