Red Curry - Thai Kitchen Recipe

By BlueSchmoo

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon Thai Kitchen® Red Curry Paste
• 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
• 1/2 cup chicken stock
• 1 tablespoon brown sugar
• 1 tablespoon Thai Kitchen® Premium Fish Sauce
• 1 pound boneless chicken, beef, pork or duck, cut into bite-size pieces
• 3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
• 2 tablespoons julienne-cut fresh basil
• Cooked Thai Kitchen® Jasmine Rice (optional)
• ________________________
• SERVES 3
• 1 1/2 teaspoons vegetable oil
• 1 1/2 teaspoons Thai Kitchen® Red Curry Paste
• 1/2 can (13.66 ounce can) Thai Kitchen® Coconut Milk or use 1 small can
• 1/4 cup chicken stock
• 1 1/2 teaspoons brown sugar
• 1 1/2 teaspoons Thai Kitchen® Premium Fish Sauce
• 1/2 pound boneless chicken, beef, pork or duck, cut into bite-size pieces
• 1 1/2 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
• 1 tablespoon julienne-cut fresh basil
• Cooked Thai Kitchen® Jasmine Rice (optional)

Details

Servings 6
Adapted from thaikitchen.com

Preparation

Step 1

HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.

STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.