Ingredients
1 can (13.66 ounces) coconut milk1/3 cup chicken broth2 tablespoons brown sugar2 tablespoons fish sauce1 tablespoon red curry paste2 cups frozen stir-fry vegetable blend3 cups cubed cooked chicken breastCooked jasmine riceMinced fresh cilantro, optional
Preparation
Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
