Easy Chicken Curry
(Published: )
This curry tastes like it's been cooking for hours, but it's easy enough to put together after you get home from work. Sub out chicken for tofu or beans if you want to make it vegetarian.
| Prep Time |
Cooking Time |
Servings |
|
|
4 people |
- 1 can coconut milk
- 2 tbsp. red curry
- 1 tbsp. brown sugar
- 1 lb. boneless, skinless chicken tenders
- 2 cups assorted vegetables
- 1/4 cup fresh Thai basil
- 1 tbsp. fish sauce
Sign in to add to cart
Directions:
- Bring coconut milk to simmer in a large skillet. Stir in curry paste and sugar. Bring the mixture to boil, then reduce heat and simmer for five minutes.
- Stir in chicken and vegetables. Cook for 5 minutes, or until chicken is cooked through.
- Stir in basil and fish sauce, and serve.
Secure Site