Ingredients
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1/2 cup red onion, diced
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1/2 cup celery, sliced
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1 tablespoon red curry paste (not the powder)
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1 (13 1/2 ounce) can light coconut milk (not coco lopez)
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2 tablespoons fish sauce
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2 tablespoons brown sugar
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1/3 cup chicken stock or 1/3 cup vegetable stock
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1 teaspoon ginger, grated
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1/2 teaspoon garlic, grated
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1/2 cup broccoli, snipped small, bite sized
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1/2 cup baby carrots, quartered
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1 cup soy bean sprouts, garnish on individual servings
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1 teaspoon cornstarch, mixed in water as needed for thickening
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1/2 cup green onion, chopped to garnish on individual servings
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1 lb boneless skinless chicken breast
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1 cup mushroom, quartered
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1/2 cup water chestnut, sliced
Instructions
- Start cooking the rice.
- Cut chicken breasts into small cubes and sautee with onion and celery. Remove and set aside.
- Add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes.
- Add fish sauce brown sugar, chicken stock, ginger and garlic. Simmer medium 5-7 minutes.
- Add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes.
- We like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later.
- Serve over rice.
- Garnish individual servings with soy bean sprouts and chopped green onion. Do not add the sprouts to the pan; only on individual servings.