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INGREDIENTS
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon Thai Kitchen® Thai Kitchen® Gluten Free Red Curry Paste
- 1 can (13.66 ounces) Thai Kitchen® Thai Kitchen® Unsweetened Coconut Milk
- 1/2 cup chicken stock
- 1 tablespoon brown sugar
- 1 tablespoon Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 pound boneless chicken, beef, pork or duck, cut into bite-size pieces
- 3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
- 2 tablespoons julienne-cut fresh basil
- Cooked Thai Kitchen® Jasmine Rice, (optional)
INSTRUCTIONS
- 1 HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
- 2 STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
- 3 SERVE over cooked Jasmine Rice, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
