Description
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Ingredients
- 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 ½ 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6