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Title: Thai Red Curry Chicken
Categories: Poultry, Curry, Rice, Herbs, Vegetables
Yield: 4 servings
13 2/3 oz Can coconut milk
1/3 c Chicken broth
2 tb Brown sugar
2 tb Fish sauce
1 tb Red curry paste
2 c Stir-fry vegetable blend
3 c Diced, cooked chicken
Cooked jasmine rice
Minced fresh cilantro; opt
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.
Mary Shenk, DeKalb, Illinois
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)