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Thai Red Coconut Curry with Chicken

Ruthie
  • 30 minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

light coconut milk

1 tbsp

red curry paste (or to taste)

1 1/2 tbsp

fish sauce

4 tsp

dark brown sugar

1

red bell pepper, seeded and

1 cup

mushrooms, quartered

1

sliced water chestnuts

2 cups

cooked chicken

2 tsp

fresh lime juice

4 cups

prepared whole grain rice