MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Thai Red Chicken Curry
Categories: Testing, Easy
     Yield: 2 Servings

     1 cn Coconut milk
   1/3 c  Chicken broth *
     2 tb Brown sugar
     3 tb Fish sauce
     2 tb Red curry paste
     2 c  Stir fry vegetables **
     3 c  Cubed cooked chicken breast
   1/2 c  Fresh basil, shredded
     2 ea Forks full of corn startch
     2 ea Green tops of spring onions
          Sliced

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     3 c  Cooked jasmine rice
          OR
          Rice noodles

 * I used 1/3 of chicken boullion cube and 1/3 cup water.

 ** Can use frozen stir fry vegetables.

 If using fresh vegetables-your choice - cut everything and set aside.

 Combine first five ingredients in a large skillet.  Bring to a boil.
 Reduce heat and simmer a few minutes.

 Stir in vegetables and return to a boil.  Reduce heat to a simmer and
 cook uncovered for 5 - 8 minutes or until vegetables are tender.

 Remove a 1/2 cup of liquid from pan and mix with cornstarch, pour back
 into pan and bring to a boil.

 Add the cubed chicken and heat through - 3 minutes.

 Have rice or noodles ready.

 Place curry into a serving bowl and sprinkle with spring onion tops
 (the green part).

 Variation on recipe from Taste of Home.

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