Thai Chicken Curry
| Prep Time | 15 minutes |
| Servings |
|
|
|
Ingredients
- 1 package KA•ME Pad Thai Express Rice Noodles cooked according to package directions
- 2 tbsp KA•ME Stir-Fry Oil
- 4 tbsp green curry paste
- 1 can KA•ME Coconut Milk Lite
- 1 lb. diced chicken
- 1 tsp brown sugar
- 2 tsp KA•ME Fish Sauce
- 1 red bell pepper , seeded and cut into chunks
- 1 zucchini , cubed
- 1 tsp grated lime zest
- 2 tbsp freshly chopped basil
Instructions
- Heat the KA•ME Stir-Fry Oil on high in a wok or skillet and saute green curry paste until fragrant. Add 1/2 KA•ME Coconut Milk Lite, stir chicken in. Bring to a boil, reduce heat to simmer and cook for about 5 minutes (until chicken is cooked through). Add remaining KA•ME Coconut Milk Lite, brown sugar and KA•ME Fish Sauce. Bring to a boil.
- Add bell pepper, zucchini and lime zest and stir; cook 3 more minutes.
- Garnish with basil and serve over jasmine rice or KA•ME Pad Thai Express Rice Noodles.
Share this Recipe
