Thai Red Chicken Curry

  Chicken & Turkey

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.

Thai Red Chicken Curry

Average Rating: 4.8

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

  • 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

Instructions

  • 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 thickens slightly.
  • 3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

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