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INGREDIENTS
Ingredients
- 1 tablespoon Thai Kitchen® Gluten Free Red Curry Paste
- 2 teaspoons grated fresh ginger
- 1 teaspoon minced garlic
- 2 pounds boneless skinless chicken breasts
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 1/2 cup Thai Kitchen® Gluten Free Peanut Satay Sauce
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 4 cups broccoli florets
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped green onion
INSTRUCTIONS
- 1 MIX red curry paste, ginger and garlic in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add curry paste mixture; toss to coat well. Refrigerate 30 minutes.
- 2 MIX coconut milk, peanut satay sauce and fish sauce in medium saucepan until well blended. Cook on medium heat until heated through.
- 3 BROIL chicken 8 to 10 minutes or until cooked through, turning occasionally. Meanwhile, steam or blanch broccoli in boiling water until tender-crisp.
- 4 TO SERVE, arrange broccoli on serving platter. Top with chicken. Pour sauce over chicken. Sprinkle with basil and green onion.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
