April 8th, 2012
Submitted by Maria Nickel, Winnipeg, MB; Recipe tested by Tara Smalley
Slice the chicken and vegetables.
In a sauce pan, simmer the coconut milk, red curry paste, broth sugar, fish sauce and tomatoes over medium heat for 8 minutes stirring constantly.
Add the meat, vegetables to the curry mixture and simmer for another 12 minutes or until the meat is cooked through.
Mix the corn starch with water and stir; add to pot and mix until it all thickens. If not thick enough, add more of the starch and water mixture. To make a thin sauce, omit the starch altogether.
Best served over Jasmine rice.