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Thai Curry with Chicken

Ingredients

  • .5 cup(s) fresh basil leaves
  • 1 teaspoon(s) cornstarch
  • 6 ounce(s) (about 2 cups) snow peas, strings removed
  • 1 large red pepper, thinly sliced
  • 1 pound(s) skinless, boneless chicken breast, cut into ½-inch-thick slices
  • 1 pound(s) small red potatoes, cut into 1-inch chunks
  • 1 teaspoon(s) red curry paste, or more to taste
  • + 5 more ingredients
    • 2 tablespoon(s) Asian fish sauce
    • 2 tablespoon(s) sugar
    • 1 can(s) (13 ½ to 14 ounces) unsweetened coconut milk (not cream of coconut)
    • 1 can(s) 14 ½ ounces, chicken broth
    • 1 cup(s) jasmine, or long-grain rice

1. Prepare rice as label directs. 2. Meanwhile, in 4-quart saucepan, heat broth, coconut milk, sugar, fish sauce, curry paste, and potatoes to boiling over high heat. Stir in chicken, red pepper, and snow peas; cook 5 minutes. 3. In cup, mix cornstarch with 1 tablespoon water. Stir cornstarch m...

View full recipe at SpringPad

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