Thai Chicken Curry

Name: Thai Chicken Curry Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp Basil; 1 tbsp Smart Balance Blend of vegetables oils (Soybean Canola & Olive); 1 cup sliced Onions raw; 3 tsp unpacked Brown Sugar; 20 oz Smart Chicken Organic Boneless Skinless Thighs; 5 serving A Taste of Thai Coconut Milk (Unsweetened/First Pressing) 1/3 cup; 1 serving Kitchen Basics Unsalted Chicken Stock; 1 cup Bell peppers (Green Red Yellow Orange); 1 tbsp Thai Kitchen Red Curry Paste; 1 tbsp Three Crabs Fish Sauce

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 4

Ingredients

2 tbsp Basil 1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive) 1 cup, sliced Onions, raw 3 tsp unpacked Brown Sugar 20 oz Smart Chicken Organic Boneless Skinless Thighs 5 serving A Taste of Thai Coconut Milk (Unsweetened/First Pressing) 1/3 cup 1 serving Kitchen Basics Unsalted Chicken Stock 1 cup Bell peppers (Green, Red, Yellow, Orange) 1 tbsp Thai Kitchen Red Curry Paste 1 tbsp Three Crabs Fish Sauce

Directions

Heat oil in large wok on medium heat. Add curry paste and stir fry 1 to 2 minutes. When you smell the fragrant, then add coconut milk and chicken stock. After that, bring it to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.

Add in chicken drumsticks and simmer 30 minutes. Add in red pepper and onions and simmer for another 10 minutes. Remove from heat. Stir in basil.

Serve with white steamed rice.

Serving Size:�4.5

Servings Per Recipe: 4

Nutritional Info Amount Per Serving