I discovered that my kids love rice! They also love coconut! So this dish had to be a home run! The best about it: this only takes 15 minutes to cook!
Ingredients:
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1 (14 ounce) can reduced-fat coconut milk
3/4 cup chicken broth
3 tablespoons Soy Sauce
1/2 tablespoons green curry paste (make sure it is not too spicy! I use the green curry paste from wholefoods and I am only using 1/2 spoon instead of 1 1/2)
3 cups skinned and shredded or cut cooked chicken
1 (8 ounce) can bamboo shoots, drained
1/2 cup slivered fresh basil leaves (I mince the leaves/ or use the dried spice, that the kids don't really realize that it is in there)
3 cups hot cooked rice
Directions
In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy sauce, and curry paste. Stir over medium-high heat until simmering.
Stir in chicken and bamboo shoots. When hot, add basil. Serve with rice.
No comments:
Post a Comment