In small bowl, combine red curry paste, ginger and garlic until well blended. Place chicken in large resealable plastic bag or glass dish. Add curry paste mixture; toss to coat well. Refrigerate 30 minutes.
This flavourful stir-fry is packed with delicious flavour your whole family will love.
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Ingredients
In small bowl, combine red curry paste, ginger and garlic until well blended. Place chicken in large resealable plastic bag or glass dish. Add curry paste mixture; toss to coat well. Refrigerate 30 minutes.
In medium saucepan, combine coconut milk, peanut satay sauce and fish sauce until well blended. Cook on medium heat until heated through.
Broil chicken 8 to 10 minutes, or until internal temperature reaches 165°F (74°C), turning occasionally. Meanwhile, steam or blanch broccoli in boiling water until tender-crisp.
To serve, arrange broccoli on serving platter. Top with chicken. Pour sauce over chicken. Sprinkle with basil and green onion.
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