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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This sauce is devine! For a change, I sometimes use a combination with prawns, shrimp and mussles instead of the chicken. As this sauce cooks up fairly quickly, I would start cooking the pasta while the sauce is being cooked Ingredients:
14 ounces coconut milk |
2 tablespoons curry paste |
1 tablespoon fresh ginger, minced |
1 cup chicken broth |
1 tablespoon cornstarch |
1 1/2 lbs chicken breasts, cut into 2-inch pieces |
2 tablespoons fish sauce |
2 tablespoons lime juice |
1 small red pepper, chopped |
1 cup green onion, chopped |
2 cups broccoli florets |
1 1/4 cups fresh basil, chopped |
1 lb linguine or 1 lb shell pasta |
Directions:
1. Stir coconut milk, curry paste and ginger in heavy skillet over medium high heat until paste dissolves, about 1 minute.
2. Mix broth and cornstarch in small bowl until cornstarch dissolves; add to skillet.
3. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice.
4. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onion, broccoli and cook 2 minutes or until vegetables are tender crisp.
5. Note: If you like your veggies cooked more thoroughly, add them with the chicken. If using prawns (instead of chicken), add them right at the end and cook until they are opaque.
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