Ingredients

1 cup jasmine rice

1 can light coconut milk

2 chicken breasts, cubed

1 T red curry paste

Cubed tofu (optional)

1 T lime juice

1/2 onion, sliced

1 T soy sauce

½ red pepper, sliced

1 ½ T brown sugar

1 can sliced bamboo shoots

Fresh basil, sliced

Preparation

  1. Cook rice.
  2. Sauce chicken until white. Add veggies and tofu if using.
  3. Bring coconut and curry to a boil. Add lime, soy sugar. Simmer 2-3 min. Add basil. Pour into chicken/veggie mix.