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.

Ingredients

6 serv.

boneless skinless chicken breast↗1 lb
red onion↗1⁄2 cup
diced
celery↗1⁄2 cup
sliced
red curry paste (not the powder)↗1 tablespoon
light coconut milk (not coco lopez)↗1
(13 1/2 ounce) can
fish sauce↗2 tablespoons
brown sugar↗2 tablespoons
chicken stock or 1/3 cup vegetable stock↗1⁄3 cup
ginger↗1 teaspoon
grated
garlic↗1⁄2 teaspoon
grated
broccoli↗1⁄2 cup
snipped small, bite sized
baby carrots↗1⁄2 cup
quartered
mushroom↗1 cup
quartered
water chestnut1⁄2 cup
sliced
soy bean sprouts1 cup
garnish on individual servings
cup green onion, chopped to garnish on individual servings↗1⁄2
teaspoon cornstarch, mixed in water as needed for thickening↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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