This can be made for an omnivore or a vegetarian.
Omnivore
2 c low sodium chicken broth
1 lb chicken breast, cubed then sautéed in 1 tbsp oil on med heat for 5 minutes, stirring frequently
Vegetarian
2 c low sodium chicken broth
16 oz tofu, drained, pressed and cubed
The Rest
1 c brown rice
1 tbsp olive oil
1 medium onion, halved then sliced
1 red pepper, cut into strips
2 cloves garlic, minced
3 tsp fresh ginger, minced
½ tsp salt
1 can light coconut milk
1 tbsp red curry paste
1 tbsp fresh basil, chopped (optional)
- In medium pot, boil broth and add rice. Cook for as long as packaging dictates. Different types of rice require different cook times.
- Add oil to medium saucepan and sauté garlic, onion, ginger, red pepper until peppers soften, 3 to 5 minutes.
- Add coconut milk and red curry paste, stir until mixed. Add tofu or chicken. Stir. Lower heat to low and cook 5 minutes until heated through.
- Serve over rice. Sprinkle a little basil over curry to garnish.
