Wednesday, August 26, 2009

Thai Red Curry

1 can coconut milk
1/2 tbsp red curry paste
1 1/2 tbsp brown sugar
1 tbsp lime juice
1/3 cup thai basil
1 tbsp fish sauce
some ginger and garlic
chicken, cut into cubes

frozen veggies

1. Cook rice in rice cooker
2. Cut chicken and brown in large pan with olive oil, ginger and garlic.
3. Once chicken is cooked through, add curry paste
4. Add coconut milk, basil, fish sauce, sugar, and lime juice. Stir and let simmer for 20 min
5. Add veggies and simmer for another 10 min.

This ended up tasting pretty good! Fresh veggies usually taste better, but I needed to use some of the frozen veggies we have laying around!

1 comment:

happy tummy said...

Hi Kristina!

I think this blog is SUPER great! i can't wait to try some things! I'm Lori's friend Lynn, i've also started a blog, some cooking myself, but mainly eating! haha :) stop by and check it out!

happy cooking!