thai curry chicken
serves 4
14 oz coconut milk
2 tablespoons thai kitchen red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1/2 cup frozen stir fry vegetables
1/3 cup water
5 chicken tendors cooked and shredded
fresh basil/cilantro finely chopped
1. in a large sauce pan heat coconut milk and curry paste for 5 minutes
2. add fish sauce, brown sugar, vegetables, and water and simmer for 10 minutes.
3. add chicken and heat through (3 to 5 minutes)
4. serve over brown rice and top with basil/cilantro
this one is a winner in our books. i hope you enjoy!
