Red Curry Chicken

By á-90

Serve over basmati rice

Ingredients

• 8 baby carrots, julienne
• 1/4 large onion, sliced
• 3 stalks asparagus, cut into 2 in. pieces
• 1/2 lb boneless chicken breast, sliced into strips
• 1/2 red bell pepper, sliced
• 1/2 small zucchini, julienne
• 1/2 c frozen peas
• 8 shrimp, cleaned and deveined (optional)
• 1 can 13.5 oz, light coconut milk
• 2 TBs MAESRI red curry paste
• 1 tsp curry powder
• 2 tsp fresh ginger, minced
• 3 cloves garlic, minced
• salt and pepper
• oil for stir fry
• cilantro for garnish

Details

Servings 2

Preparation

Step 1

Curry Sauce:
Whisk together the coconut milk, curry paste, curry powder, ginger, and garlic. Set aside.

Stir fry onion and carrots in oil for 2 minutes. Add chicken and each vegetable group in order at 1 minute intervals. Add shrimp, if desired, last; add salt and pepper and cook an additional 2 minutes.
Add curry sauce and cook for about 3 minutes until thickened.
Garnish with cilantro.