CHICKEN CURRY
MAKES 4 SERVINGS.
Cooked rice
3 cups cubed cooked chicken breast
2 cups frozen stir fry vegetable blend
Minced cilantro or parsley
1 tbs red curry paste
2 tbs brown sugar
13.66 oz can coconut milk
2 tbs fish sauce
1/3 cup chicken broth
Combine coconut milk, chicken broth, brown sugar, fish sauce and curry paste in a skillet. Bring to a boil, reduce heat simmer 5 min. Stir in vegetables, return to a boil. Reduce heat simmer uncovered until vegetables are tender and sauce thickens slightly. Add chicken, heat through. SERVE WITH RICE. Sprinkle with cilantro...
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