Thai Red Chicken Curry
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
Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes. Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired. Makes 4 servings.
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