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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. âMary Shenk, DeKalb, Il Ingredients:
1 can (13.66 ounces) coconut milk |
1/3 cup chicken broth |
2 tablespoons brown sugar |
2 tablespoons fish sauce |
1 tablespoon red curry paste |
2 cups frozen stir-fry vegetable blend |
3 cups cubed cooked chicken breast |
cooked jasmine rice |
minced fresh cilantro, optional |
Directions:
1. Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
2. Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired. Yield: 4 servings.
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