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This can be made for an omnivore or a vegetarian.

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

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)


  1. In medium pot, boil broth and add rice. Cook for as long as packaging dictates. Different types of rice require different cook times.
  2. Add oil to medium saucepan and sauté garlic, onion, ginger, red pepper until peppers soften, 3 to 5 minutes.
  3. 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.
  4. Serve over rice. Sprinkle a little basil over curry to garnish.