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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons firmly packed brown sugar |
1 tablespoon cornstarch |
1 can (14 oz.) reduced-fat coconut milk |
3/4 cup chicken broth |
3 tablespoons soy sauce |
1 1/2 tablespoons prepared thai green curry paste |
3 cups skinned and shredded cooked chicken |
1 can (8 oz.) bamboo shoots, drained |
1/2 cup slivered fresh basil leaves |
3 cups hot cooked rice |
Directions:
1. In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy, and curry paste. Stir over medium-high heat until simmering.
2. Stir in chicken and bamboo shoots. When hot, add basil. Serve with rice.
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