Ingredients:

1 can (13.66 oz) coconut milk

1/3 cup chicken broth

2 tbsp. brown sugar

2 tbsp. fish sauce (didn’t use)

1 tbsp red curry paste

2 cups frozen stir-fry veggie blend

3 cups cubed cooked chicken breast

cooked jasmine rice

minced fresh cilantro, optional

Directions: 

Combine the first five ingredients in a large skillet. Bring to a boil. Reduce heat and simmer 5 min.

Stir in veggies; return to a boil. Reduce heat and simmer, uncovered, for 9-11 min or until veggies are tender and sauce thickens slightly (mine only thickened VERY slightly).

Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

 

This recipe was very good, but I changed a few things when I made it. First off, I didn’t have any red curry paste so mine is not really a Thai Red Chicken Curry recipe; I only had green. So I used green curry paste, and I don’t have fish sauce. However, it was still a very good recipe. I’ll try the red curry paste next time and update how the red tastes.

 

Recipe credit: tasteofhome.com/simple

photo credit: me