makes 6 servings
1 tablespoon olive oil
2 carrots (1 cup), peeled and chopped fine
1/2 (1 cup) large yellow onion, chopped fine
1 red bell pepper (1 cup), chopped fine
2 tablespoons red curry paste
3 tablespoons brown sugar
1 cup cooked boneless, skinless chicken breast, chopped
1 cup cooked white rice
13.5-ounce can organic unsweetened coconut milk (lite or full fat)
3 cups low-sodium organic vegetable broth
fresh cilantro for garnish [optional]
1. Heat the olive oil over medium heat in a Dutch oven or medium stock pot. Add in the chopped carrots, onions, and red pepper and saute until softened, about 5-8 minutes.
2. Stir in the curry paste and brown sugar and cook for 2-3 minutes. or until the curry paste is fully incorporated.
3. Stir in the coconut milk and vegetable broth. Then add in the cooked chicken and rice. Reduce the heat to medium-low and simmer for 20-30 minutes.
4. Garnish with fresh cilantro before serving.