Saturday, March 23, 2013
1 can (~14 oz.) coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 pound chicken breasts, cut into small pieces
1 bag frozen Asian vegetables (like snap peas, bamboo shoots, red bell pepper, broccoli, carrots, water chestnuts)
1/4 cup fresh Thai basil (optional)
2 tablespoons fish sauce
Fresh red chiles, diced (optional)
1/4 cup whole cashews
Bring coconut milk to a simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended, bring to boil. Reduce heat to low; simmer 5 minutes.
In separate skillet, saute chicken and vegetables until they are cooked through. Add to the coconut curry sauce. Stir in basil, fish sauce and red chiles.
Serve over cooked rice.
Makes 4 servings.