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Ingredients
- 1 can Thai Kitchen® Coconut Milk
- 1 -2 dash Thai Kitchen® Premium Fish Sauce
- 1 tbsp brown sugar
- 1 lb cut into 1-inch chunks boneless skinless chicken
- 1 cup assorted vegetables
- 1/4 cup fresh Thai basil (optional)
Details
Preparation
Step 1
BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
SERVE with cooked Thai Kitchen® Jasmine Rice, if desired.
THAI Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil
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