Learn how to make Thai curry with this basil infused recipe. Enjoy a side of jasmine rice with red bell pepper, zucchini, carrots and peas for a green curry that's sure to impress.
10m
PREP TIME
30m
COOK TIME
9
INGREDIENTS
Learn how to make Thai curry with this basil infused recipe. Enjoy a side of jasmine rice with red bell pepper, zucchini, carrots and peas for a green curry that's sure to impress.
10m
PREP TIME
30m
COOK TIME
9
INGREDIENTS
Ingredients
- 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 1/3 cup vegetable or chicken stock*
- 1/4 cup chopped basil leaves
- 2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 to 4 tablespoons Thai Kitchen® Gluten Free Green Curry Paste
- 2 tablespoons brown sugar
- 1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
- 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Cooked Jasmine Rice
INSTRUCTIONS
- 1 MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
- 2 STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
- 3 SERVE over cooked Jasmine Rice.
- 4 *Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
