Red curry chicken is a family favorite so I adapted it into a soup That way you never miss any of the delicious sauce
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
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.
