“Creamy, sweet and as spicy as you want it, plenty of veggies and fairly easy + fast to make. I have tried shrimp, pork, fish and beef and found the chicken to be the best. As usual, I like things spicy, so you might want to add the curry paste a little at a time until you reach your heat point. Serve over jasmine rice.”
READY IN:
50mins
SERVES:
6-8
YIELD:
1 sauce pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Start cooking the rice.
  2. Cut chicken breasts into small cubes and sautee with onion and celery. Remove and set aside.
  3. Add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes.
  4. Add fish sauce brown sugar, chicken stock, ginger and garlic. Simmer medium 5-7 minutes.
  5. Add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes.
  6. We like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later.
  7. Serve over rice.
  8. Garnish individual servings with soy bean sprouts and chopped green onion. Do not add the sprouts to the pan; only on individual servings.

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