Thai Red Curry

Name: Thai Red Curry
Cuisine: Thai,
Ingredients: 1 tbsp vegetable oil; 1 tbsp Thai Kitchen® Red Curry Paste; 1 can (13.66 oz) Thai Kitchen® Coconut Milk; 1/2 cup chicken stock; 1 tbsp brown sugar; 1 tbsp Thai Kitchen® 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 tbsps julienne-cut fresh basil; Cooked Thai Kitchen® Jasmine Rice (optional)

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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.