Thai Red Curry Chicken & Vegetables Recipe
0 likes
Servings: 4 servings.
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces 1-1/3 cups light coconut milk 2 tablespoons red curry paste 1/2 teaspoon salt 1 package (16 ounces) frozen stir-fry vegetable blend 3 cups hot cooked brown rice
