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Ingredients
US|METRIC
4 SERVINGS
- 1 can coconut milk
- 2 Tbsp. red curry paste
- 1 Tbsp. brown sugar
- 1 lb. chicken (chunks)
- 1 cup assorted vegetables
- 1/4 cup fresh basil (optional)
- 2 Tbsp. fish sauce
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Directions
- BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
- SERVE with cooked Jasmine Rice, if desired.
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