Thai Curry & Coconut Milk |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is soooo good! One of my favorite dishes. I'll omit the chicken sometimes to make it vegetarian. Prep for this is kind of a pain but its totally worth it! Make sure to serve this over jasmine sticky rice. YUMMMM.... Ingredients:
1/2 lb green beans, ends trimmed |
1 large red pepper |
1 large green pepper |
1 1/2 cups fresh broccoli florets |
1 (8 ounce) can water chestnuts, rinsed and drained |
1 (15 ounce) can baby corn, rinsed and drained |
1 (14 ounce) can reduced-fat coconut milk |
1 teaspoon sugar |
1 tablespoon oil |
1 1/2 teaspoons fish sauce |
3 tablespoons thai red curry paste |
2 boneless skinless chicken breast halves (approx 12oz) |
Directions:
1. Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes.
2. Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes.
3. Add chicken to cook, stirring occasionally, about 2 minutes.
4. Add peppers and baby corn, about 2 minutes.
5. Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended.
6. Add water chestnuts; continue to cook about 4 minutes.
7. Stir in fish sauce.
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