Ingredients
1 tablespoon Peanut or Canola Oil
1 tablespoon Red Curry Thai Paste
3 cloves Garlic minced
1 tablespoon Fish Sauce
2 tablespoons Brown Sugar
2 cups Brown Rice (prepared)
2 cups Rotisserie Chicken
3 tablespoons Lemongrass and red chili
3 Red Thai Chilies (sliced)
3 Scallions (minced)
2 cups Stir-fry veggies of choice
4 cups Chicken Stock
1 can Lite Coconut Milk
3 Keffir Lime Leaves
Preparation
HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring. ADD the stock, coconut milk, fish sauce and brown sugar and bring to the boil. ADD the green beans, then reduce heat to medium-high and simmer for 3 minutes, uncovered. ADD the bean sprouts, chicken and scallion and simmer for 2 minutes, uncovered. REMOVE from the heat and stir in the basil and lime juice. SPOON into bowls, garnish with extra garnishes
