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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

 Uncle Dirty Dave's Archives

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