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Chicken With Red Curry Sauce

I always read the cans and jars when I buy them. This recipe is adapted from the small jar of red curry paste that I bought in the grocery store.


 2 each chicken breast
 4 small potatoes, cubed
 2 each carrot, sliced
 1/2 sweet onion, chopped
 1 bunch broccoli floret, chopped
 1/2 cup chicken broth
 1 can coconut milk
 1 1/2 teaspoons red curry paste, to taste
 2 Tablespoons brown sugar
 1 Tablespoon fish sauce, optional
 8 each fresh basil leaves


Sauté the chicken in a little olive or vegetable oil. Remove to plate. Add Chicken broth to pan and scrape until the bottom of the pan is clean. Add the potatoes, carrots and onion. Simmer until the vegetables are almost done. Add the broccoli and continue simmering until the broccoli is done.

Meanwhile, simmer the coconut milk and curry paste for five minutes. Be sure to mix the curry paste in well. Add the brown sugar and fish sauce and simmer until the vegetables are done. When the vegetables are done add the sauce to the pan with the other ingredients. Cut the chicken into chunks and add to the pan. Add the basil leaves and simmer for an additional 15 minutes. Serve over rice.

Note: Be careful with the red curry paste, it can be very hot. Add a little at a time and keep tasting. Keep in mind that it will taste a little milder once you add the veggies and chicken.

Serves: ?
Chicken Potatoes Carrots Onions Broccoli Chicken_Broth Brown_Sugar Stovetop

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