After experimenting in the kitchen, I re-created a favorite dish from a Thai restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies speed things up.
—MARY SHENK DEKALB, IL
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional
1. Mix the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
2. Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, 9-11 minutes or until vegetables are tender and sauce thickens slightly.
3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.