1 can (14 ounces) coconut milk
1/3 cup vegetable or chicken stock
1/4 cup chopped basil leaves
2 to 3 tablespoons fish sauce (can substitute soy sauce if desired)
1 to 4 tablespoons green curry paste
2 tablespoons brown sugar
1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots, and peas
3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
Cooked Jasmine rice
1. Mix coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
2. Stir in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
3. Serve over rice.
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