THAI RED CHICKEN CURRY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Thai Red Chicken Curry image

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. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts :

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #curries     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #meat     #chicken-thighs-legs