Thai Green Curry

 kaeng khiao wan




1 can (13.66 ozs) Thai Kitchen

1/3 cup vegetable or chicken stock

1/4 cup chopped basil leaves
3 tablespoons Premium Fish Sauce

1 to 4 tablespoons  Green Curry Paste

2 tbsps brown sugar

1 1/2 cups such as red bell pepper, zucchini, carrots and peas assorted cut-up vegetables

3/4 lb cut into 1-inch pieces boneless skinless chicken breasts

Jasmine Rice
Directions:

MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
SERVE over cooked Jasmine Rice.

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