Thai Red Curry | Thai Kitchen

Name: Thai Red Curry | Thai Kitchen
Ingredients: 1 tbsp (15 ml) vegetable oil; 1 tbsp (15 ml) Red Curry Paste (thai kitch); 1 can (400 ml) Coconut Milk (thai kitch); 1/2 cup (125 ml) Chicken Cooking Stock; 1 tbsp (15 ml) brown sugar; 1 tbsp (15 ml) Fish Sauce (thai kitch); 1 pound (500 g) boneless chicken, beef, pork, shrimp or duck, cut into bite-size pieces; 3 cups (750 ml) assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas; 2 tbsps (30 ml) julienne-cut fresh basil; Cooked Jasmine Rice (thai kitch)

www.clubhouse.ca

Choose your favourite meats and vegetables to make this a unique curry that's all your own.

View full recipe on www.clubhouse.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clubhouse.ca.

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Ingredients

1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) Red Curry Paste (thai kitch)
1 can (400 ml) Coconut Milk (thai kitch)
1/2 cup (125 ml) Chicken Cooking Stock
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) Fish Sauce (thai kitch)
1 pound (500 g) boneless chicken, beef, pork, shrimp or duck, cut into bite-size pieces
3 cups (750 ml) assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
2 tbsps (30 ml) julienne-cut fresh basil
Cooked Jasmine Rice (thai kitch)