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Red Curry with Chicken
Serve the flavourful chicken over Thai Kitchen Select Harvest Jasmine Rice. Recipe courtesy of McCormick Canada.
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 can Thai Kitchen Coconut Milk
1/2 cup chicken stock or water
2 tsp brown sugar
1 tbsp Thai Kitchen Red Curry Paste
1 tbsp Thai Kitchen Fish Sauce
3/4 lb boneless chicken (may be substituted with pork, beef, or shrimp), cut into 1/2 in (1 cm) slices
2 cups chopped vegetables (bell peppers, carrots, broccoli, string beans, etc.)
Method/Steps
1. In a large saucepan, combine first 5 ingredients. Bring to a boil over medium-high heat.
2. Add the meat to the curry mixture. Cook, uncovered, for 5 minutes, stirring occasionally. Reduce heat to medium. Add vegetables and cook 5 minutes or until chicken is no longer pink.
Wine and Spirits Match
Try this chicken curry with a glass of Gewürztraminer.