MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Red Chicken Curry
 Categories: Testing, Easy
      Yield: 2 Servings
 
      1 cn Coconut milk
    1/3 c  Chicken broth *
      2 tb Brown sugar
      3 tb Fish sauce
      2 tb Red curry paste
      2 c  Stir fry vegetables **
      3 c  Cubed cooked chicken breast
    1/2 c  Fresh basil, shredded
      2 ea Forks full of corn startch
      2 ea Green tops of spring onions
           Sliced

MMMMM-------------------------SERVE WITH------------------------------
      3 c  Cooked jasmine rice
           OR
           Rice noodles
 
  * I used 1/3 of chicken boullion cube and 1/3 cup water.
  
  ** Can use frozen stir fry vegetables.
  
  If using fresh vegetables-your choice - cut everything and set aside.
  
  Combine first five ingredients in a large skillet.  Bring to a boil.
  Reduce heat and simmer a few minutes.
  
  Stir in vegetables and return to a boil.  Reduce heat to a simmer and
  cook uncovered for 5 - 8 minutes or until vegetables are tender.
  
  Remove a 1/2 cup of liquid from pan and mix with cornstarch, pour back
  into pan and bring to a boil.
  
  Add the cubed chicken and heat through - 3 minutes.
  
  Have rice or noodles ready.
  
  Place curry into a serving bowl and sprinkle with spring onion tops
  (the green part).

  Variation on recipe from Taste of Home.

MMMMM