THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES
Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.
THAI CURRY CHICKEN AND VEGETABLES
Number Of Ingredients 16
Steps:
- Heat oil in large skillet or wok over medium-high heat until hot. Stir in five spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper and soy sauce blend well. Add chicken cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add broth, curry powder, vinegar and coconut milk stir. Bring to a boil. Reduce heat simmer uncovered 20 to 25 minutes, stirring occasionally.Add vegetables to skillet bring to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender. Serve over rice.Nutrition Per Serving (1 cup): Calories 340 Protein 20g Carbohydrate 34g Fat 14g Sodium 570mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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