4 Lg Chicken Breasts & cooking oil
1 tsp Salt
1 tsp Pepper
1 tsp Ginger or Fresh ginger
¼ C Chopped Onions or Leeks
4 C Cooked Brown Rice or Rice Noodles
3 Cubes Bouillon & 1 C water.
1 T Brown Sugar
1 tsp Red Curry Paste
1 C chopped Sweet Pea Pods- cut ½ in size
1 C Frozen baby corn
1 C Bok Choy Coarsely chopped
1 8 oz Can of Lite Coconut Milk
Cook small cut chicken pieces in large sauce pan with oil until brown with all noted spices. Then add chicken broth. Cook for 5 minutes.
Add brown sugar and curry paste. Add all vegetables on medium heat. Cook about 10 -15 minutes longer. Lower heat and add coconut milk.
Simmer 5 minutes. Serve over rice or noodles. If soup is desired add more broth.
Serves 6.
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