10m
PREP TIME
15m
COOK TIME
9
INGREDIENTS
Ingredients
- 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
- 2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken, cut into 1-inch chunks
- 1/3 cup snap peas
- 1/3 cup bamboo shoots
- 1/3 cup sliced red bell pepper
- 1/4 cup fresh Thai basil, (optional)
- 1 to 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
INSTRUCTIONS
- 1 BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- 2 STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
- 3 SERVE with cooked Jasmine Rice, if desired.
- 4 Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
