ALL YOU NEED:
1 can (400 mL) Thai Kitchen ® Coconut Milk
1/2 cup (125 mL) chicken stock or water
2 tsp (10 mL) brown sugar
1 tbsp (15 mL) Thai Kitchen ® Red Curry Paste
1 tbsp (15 mL) Thai Kitchen ® Fish Sauce
3/4 lb (375 g) boneless chicken (may be substituted with pork, beef, or shrimp), cut into 1/2 in (1 cm) slices
2 cups (500 mL) chopped vegetables ( bell peppers, carrots, broccoli, string beans, etc.)
ALL YOU DO:
In a large saucepan, combine first 5 ingredients. Bring to a boil over medium-high heat.
Add the meat to the curry mixture. Cook, uncovered, for 5 minutes, stirring occasionally.
Reduce heat to medium. Add vegetables and cook 5 minutes or until chicken is no longer pink.
Serve over Thai Kitchen Select Harvest Jasmine Rice.
Serves 4.
