Red Curry Chicken

Ingredients · for 4 (scales to your household)

• 1 can Thai Kitchen® Organic Unsweetened Coconut Milk $2.51
• 2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste $0.25
• 1 tablespoon Brown sugar $0.05
• 1 pound Boneless, skinless chicken cut into 1-inch chunks $6.80
• 1/3 cup Snap peas $0.47
• 1/3 cup Bamboo shoots $0.38
• 1/3 cup Red bell pepper $0.30
• 1/4 cup Thai basil $1.81
• 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce $0.09

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. BRING coconut milk to simmer in a large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to a boil. Reduce heat to low; simmer for 5 minutes.
2. STIR in chicken and vegetables. Cook for 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
3. SERVE with cooked Jasmine Rice, if desired.

Per serving