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Entrees - Maindishes
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None
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Ingredients |
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1/2 lb. chicken breasts, diced
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14 oz can coconut milk
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2T red curry paste (ethnic food aisle)
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1/4 cup fish sauce
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3T brown sugar
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10oz package frozen spinach, thawed and wrung out
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(OR - 3 large handfuls of fresh spinach)
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2 large red bell peppers, diced
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cooked jasmine or basmati rice
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Instructions |
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Cook the chicken in the coconut milk on medium heat for about 5 minutes. Remove the chicken and keep warm (save coconut milk).
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In the saved coconut milk, cook the red curry paste, sugar, and fish sauce on medium heat, stirring for 10 minutes.
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Add spinach and red peppers and cook for a few min and then add the chicken.
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Serve on basmati or jasmine rice.
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Serving
Suggestions |
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TRY- Separate some of the coconut milk into another frying pan and finish the meal, leaving out the curry paste.
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Originally Submitted
11/13/2009
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0 Out of 5 from
0 reviews
You can add this Thai Red Curry recipe to your own private DesktopCookbook.
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