INGREDIENTS:
- 1 Tablespoon Olive Oil
- 1/2 small onion, chopped
- 1 can Lite Coconut Milk
- 3 Tablespoons vegetable or chicken stock
- 1 Tablespoon Soy Sauce (Tamari)
- 1 jar Green Curry Paste
- 2 cups chopped vegetables, such as white potatoes, sweet potatoes, carrots and green beans
- 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
- salt and pepper, to taste
- Jasmine Rice
DIRECTIONS:
- Heat oil in a medium to large saucepan over medium high heat and saute onion 3-5 minutes.
- Mix in coconut milk, stock, soy sauce and green curry paste and brown sugar in medium. Bring to boil.
- Reduce heat to low and add in vegetables and chicken; simmer 20-25 minutes or until chicken is cooked through and vegetables are tender.
- SERVE over cooked Jasmine Rice.
personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
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fort lauderdale catering and personal chefs
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