Chicken Curry

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 lb boneless skinless chicken breast
• 1/2 cup red onion, diced
• 1/2 cup celery, sliced
• 1 tablespoon red curry paste (not the powder)
• 1 (13 1/2 ounce) can light coconut milk (not coco lopez)
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/3 cup chicken stock or 1/3 cup vegetable stock
• 1 teaspoon ginger, grated
• 1/2 teaspoon garlic, grated
• 1/2 cup broccoli, snipped small, bite sized
• 1/2 cup baby carrots, quartered
• 1 cup mushroom, quartered
• 1/2 cup water chestnut, sliced
• 1 cup soy bean sprouts, garnish on individual servings
• 1/2 cup green onion, chopped to garnish on individual servings
• 1 teaspoon cornstarch, mixed in water as needed for thickening

Recipe

• 1 start cooking the rice.
• 2 cut chicken breasts into small cubes and sautee with onion and celery. remove and set aside.
• 3 add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes.
• 4 add fish sauce brown sugar, chicken stock, ginger and garlic. simmer medium 5-7 minutes.
• 5 add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes.
• 6 we like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later.
• 7 serve over rice.
• 8 garnish individual servings with soy bean sprouts and chopped green onion. do not add the sprouts to the pan; only on individual servings.