Ingredients
6
6 servings
- •2 tablespoons red curry paste
- •1 red bell pepper, thinly sliced
- •1 small onion, chopped
- •1 (14 ounce) can coconut milk
- •1 tablespoon fish sauce
- •3 cups homemade chicken stock
- •2 cups shredded cooked chicken
- •1.5 cups cooked basmati rice
- •4 tablespoons chopped fresh cilantro
Instructions
- Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
- Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutritional Facts
Per 6 servings
- Calories: 303
- Carbohydrate: 17g
- Fat: 23g
- Fiber: 2g
- Protein: 16g
- Sugar: 2g
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