Recipe: Thai Curry with Chicken
Description: None
Ingredients: [{"text": "1 c. jasmine"}, {"text": "1 can 14 1/2 ounces"}, {"text": "1 can unsweetened coconut milk (not cream of coconut)"}, {"text": "2 tbsp. sugar"}, {"text": "2 tbsp. Asian fish sauce"}, {"text": "1 tsp. red curry paste"}, {"text": "1 lb. small red potatoes"}, {"text": "1 lb. skinless, boneless chicken breast"}, {"text": "1 large red pepper"}, {"text": "6 oz. snow peas"}, {"text": "1 tsp. cornstarch"}, {"text": "1/2 c. fresh basil leaves"}]
Instructions: Prepare rice as label directs.
Meanwhile, in 4-quart saucepan, heat broth, coconut milk, sugar, fish sauce, curry paste, and potatoes to boiling over high heat. Stir in chicken, red pepper, and snow peas; cook 5 minutes.
In cup, mix cornstarch with 1 tablespoon water. Stir cornstarch mixture into broth mixture; heat to boiling. Boil 1 minute or until mixture thickens slightly and chicken just loses its pink color throughout. Remove saucepan from heat. Stir in basil.
To serve, spoon rice into 4 large soup bowls; top with Thai curry.
