Thai Chicken Curry with Jasmine Rice

Thai Chicken Curry with Jasmine Rice
Jasmine rice is a fragrant cousin to basmatiand will stick together a bit more than traditional parboiled white.
Makes 4
Prep 10 m
Cook 6 m



  1. 1 of 2 Place 1 cup of the coconut milk in a large skillet and stir in the curry paste. Bring to a simmer and cook 1 minute. Add remaining coconut milk, the fish sauce and sugar. Stir cornstarch into the chicken broth and add to skillet.
  2. 2 of 2 Bring contents of skillet to a simmer. Add the chicken and cook 5 minutes or until cooked through. Add the thawed vegetables and heat through. Serve curry over the cooked jasmine rice.
Nutrition Information for Thai Chicken Curry with Jasmine Rice
Servings Per Recipe: 4
Per Serving: 443 kcal cal., 798 mg sodium, 13 g Fat, total, 99 mg chol., 43 g pro., 31 g carb., 3 g fiber, 6 g sat. fat