Thai Chicken Curry

  1. Toss chicken with salt and pepper. In a
  2. , heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.
  3. In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut.

chicken breasts, salt, pepper, olive oil, green onions, garlic, cornstarch, chicken stock, light coconut milk, lime juice, red curry, soy sauce, brown rice, coconut

Taken from www.tasteofhome.com/recipes/thai-chicken-curry/ (may not work)

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