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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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The coconut milk and curry paste pair well together. I sometimes use tofu when I cook this, it soaks up the great Thai flavors. And like all my recipes it is simple! Ingredients:
2 cups jasmine rice, steamed |
2 chicken breasts, chopped |
1 red bell pepper, cut into strips |
2 cups mushrooms, sliced |
2 cups broccoli |
1/2 cup green onion, chopped |
1/4 cup mirin (sweet rice wine, can find in asian section of grocery store) |
2 tablespoons curry paste |
1 cup coconut milk |
2 tablespoons honey |
Directions:
1. Fry chicken in large pan until browned.
2. Add mirin and vegetables, sauté 3 minutes, stirring frequently.
3. Combine curry paste, coconut milk, and honey.
4. Add mixture to veggies and heat through.
5. Serve veggie mixture over rice.
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