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Title: Thai Red Curry Chicken
Categories: Poultry, Curry, Rice, Herbs, Vegetables
Yield: 4 Servings
13 2/3 oz Can coconut milk
1/3 c Chicken broth
2 tb Brown sugar
2 tb Fish sauce
1 tb Red curry paste
2 c Stir-fry vegetable blend
3 c Chicken; cooked, diced
Cooked jasmine rice
Fresh cilantro; minced (optional)
Combine the first five ingredients in a large skillet. Bring to a
boil; reduce heat and simmer 5 minutes.
Stir in vegetables; return to a boil. Reduce heat and simmer,
uncovered, for 9 to 11 minutes or until vegetables are tender and
sauce thickens slightly.
Add chicken; heat through. Serve with rice. Sprinkle with cilantro
if desired.
Recipe by Mary Shenk, DeKalb, Illinois
Recipe FROM:
https://www.tasteofhome.com
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