Tuesday, March 12, 2013

Red Thai Curry

2 cups of cooked brown rice
2 Tbsp of red curry paste
1 (13.5 oz.) can of reduced fat coconut milk
1 skinless, boneless chicken breast half —cut into thin strips
1 Tbsp and 1-1/2 tsp of fish sauce
2 Tbsp of white sugar
3/4 cup of sliced bamboo shoots,
drained 1/2 red bell pepper,
sliced 1/2 green bell pepper,
sliced 1/2 small onion, sliced

1. In a bowl, whisk together red curry paste and coconut milk. Transfer to wok or large skillet, and mix in chicken, fish sauce, sugar, and bamboo shoots. Bring to boil, and cook for 15 minutes, until chicken juices run clear.

2.Mix red bell pepper, green bell pepper, and onion into wok. Continue cooking for 10 minutes, until peppers are tender. Remove from heat and serve over rice

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