Ingredients
-
14
-
2
-
1
-
1
-
1
-
1 1/2
-
2
-
2
-
1
-
1
-
2
-
1 1/4
-
1
-
-
Directions
Thai Chicken Pasta, This sauce is devine! For a change, I sometimes use a combination with prawns, shrimp and mussles instead of the chicken As this sauce cooks up fairly quickly, I would start cooking the pasta while the sauce is being cooked, This sauce is devine! For a change, I sometimes use a combination with prawns, shrimp and mussles instead of the chicken As this sauce cooks up fairly quickly, I would start cooking the pasta while the sauce is being cooked
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Steps
|
1
Done
|
Stir Coconut Milk, Curry Paste and Ginger in Heavy Skillet Over Medium High Heat Until Paste Dissolves, About 1 Minute. |
|
2
Done
|
Mix Broth and Cornstarch in Small Bowl Until Cornstarch Dissolves; Add to Skillet. |
|
3
Done
|
Stir Until Slightly Thickened, About 2 Minutes. Reduce Heat to Medium and Add Chicken, Fish Sauce and Lime Juice. |
|
4
Done
|
Simmer Over Medium Heat Until Chicken Is Cooked Through, About 2 Minutes. Add Bell Pepper, Green Onion, Broccoli and Cook 2 Minutes or Until Vegetables Are Tender Crisp. |
|
5
Done
|
Note: If You Like Your Veggies Cooked More Thoroughly, Add Them With the Chicken. If Using Prawns (instead of Chicken), Add Them Right at the End and Cook Until They Are Opaque. |
