"Hunger is the best sauce in the world."--Cervantes

Red Curry Chicken and Rice Recipe

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This recipe for Red Curry Chicken and Rice, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Dvorak
Added: Tuesday, February 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 -14oz Can Coconut Milk (Lite works too)
2 Tablespoons of Red Curry Paste
1 Tablespoon Fish Sauce
2 Tablespoons Brown Sugar
1 Cup Peas or Peas & Carrots
1/3 Cup Water for Curry Sauce
2 Cups Jasmine Rice
3 Cups Water for cooking Rice
3 Boneless Chicken Breasts (Dark meet if you prefer)

Directions:
Directions:
In saucepan simmer Coconut Milk with Curry Paste for 5 minutes. Add Fish Sauce, Brown Sugar, Peas and Water and simmer for 10 minutes stirring occasionally. Meanwhile stir fry bite sizes of chicken, when cooked through add to sauce and simmer for 5 minutes.

Option: You can also use shrimp versus chicken.

Add rice and water to saucepan, bring to a boil, stir and cover. Reduce heat to simmer and simmer for 15 minutes (or until most of the moisture has been absorbed).

You can also make this dish by substituting 1 lb of shrimp for the chicken. If you use shrimp add in the shrimp after the 10 minutes of simmering the sauce and it should cook in 3-5 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This is Dale's favorite dish! The boys like it as well.

 

 

 

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