Description
Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies speed things up.
Ingredients
- 1 can (13.66 ounces) coconut milk
- 1/3 cup chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon red curry paste
- 2 cups frozen stir-fry vegetable 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 minutes.
- Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
- Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
