Thai Red Curry

Ingredients

1 jar of curry paste
2 bags of frozen stirfry vegetables
1 can of chicken broth
1 can of coconut milk
1 Tbl. Fish Sauce
1 lb. of chicken cut into 1-2 inch pieces(can add favorite protein)
1 lrg onion chopped
1 sm. sweet potato pealed and chopped
2 garlic cloves minced
1 Tbl. minced ginger (in jar)
olive oil
salt and pepper
siracha sauce to taste

1 cup dry Jasmine Rice

Directions

Start rice according to directions on package

In a skillet place 1 Tbl or olive oil, add onion, and sweet potato, saute until almost soft on med-high heat and set aside in a bowl.

Add another Tbl. of oil to pan and add chicken, season with salt and pepper.
Add garlic and ginger to chicken when its about half cooked.
Cook on Med-high until chicken is no longer pink.

Add back onion and sweet potato.
Add bags of frozen vegetables
Add Chicken Broth
Simmer until vegetables are cooked

Mix in fish sauce and curry paste and siracha sauce to taste (this is spicy)

Add Coconut Milk

Simmer about 5 more minutes

Serve over Jasmine Rice

Spicy Good!