Recipe

Curried Chicken And Vegetables Over Rice Recipe

Add Step-by-Step Photos	Dmajor / All my dishes 6 months, 1 week ago This is a really great quick meal! The flavors are so mild yet so pleasing! A really nice Thai curry that goes well over hot rice or noodles! Enjoy! Prep:10m Cook:15m Servings:4	Dmajor
	great quick fix curry recipe

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Ingredients

3/4 to 1 pound boneless chicken cut into thin slices

1 small onion

1/2 red bell pepper, cubed

1 cup whole fresh mushrooms, cut in halves

1 bag frozen Chinese style stir fry vegetables

1 cup thin sliced carrots cut diagonally

* you can add fresh broccoli and sugar snap peas if desired

1 thin sliced clove garlic

1 can coconut milk

4 tablespoons soy sauce

2 tablespoons curry paste or 1 1/2 teaspoons curry powder

4 teaspoons Chinese rice vinegar or cider vinegar

6 teaspoons vegetable oil, divided

4 teaspoons cornstarch dissolved in 3 tablespoons cold water

4 tablespoons dark brown sugar

Directions

Prepare sauce by mixing together in a medium bowl, the coconut milk, soy sauce, curry paste, vinegar, 2 teaspoons vegetable oil, and brown sugar together.

Set aside.

Blanch the stir fry vegetables in boiling water for 3 minutes.

Drain vegetables and place under cold water to stop the cooking process.

Drain vegetables again and set aside.

Heat 2 teaspoons oil in wok or large skillet.

Add chicken and garlic slices and cook until no longer pink(about 2 to 3 minutes)

Stir in onions, green onions, and bell peppers.

Stir fry until slightly crisp or about 3 to 4 minutes.

Add mushrooms, carrots, and sugar snaps and continue to cook over med high heat for 2 to 3 minutes longer.

Stir in sauce and bring to a medium/low simmer.

Stir the cornstarch with water until well mixed and add to pan.

Toss mixture with sauce and cook for 1 minute or until slightly thickened.