Chicken Red Thai Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon vegetable oil1 tablespoon Thai KitchenŽ Red Curry Paste1 can (13.66 ounces) Thai KitchenŽ Coconut Milk1/2 cup chicken stock1 tablespoon brown sugar1 tablespoon Thai KitchenŽ Premium Fish Sauce1 pound boneless chicken, beef, pork or duck, cut into bite-size pieces3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas2 tablespoons julienne-cut fresh basil1 habanero(optional)2 kaffir lime leaves (optional)Cooked Thai KitchenŽ Jasmine Rice (optional)
HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
STIR in meat; simmer 5 to 7 minutes or until meat is cooked through. Add vegetables and simmer about 5min until they are tender-crisp. Remove from heat. Stir in basil. OPTIONAL, dice the habanero and add to broth. Slice the kaffir lime leaves and add.
SERVE over cooked Jasmine Rice, if desired.
Serving Size: 4 healthy portions
STIR in meat; simmer 5 to 7 minutes or until meat is cooked through. Add vegetables and simmer about 5min until they are tender-crisp. Remove from heat. Stir in basil. OPTIONAL, dice the habanero and add to broth. Slice the kaffir lime leaves and add.
SERVE over cooked Jasmine Rice, if desired.
Serving Size: 4 healthy portions
Nutritional Info Amount Per Serving
- Calories: 346.4
- Total Fat: 9.6 g
- Cholesterol: 66.7 mg
- Sodium: 694.8 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 2.6 g
- Protein: 32.5 g
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