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
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