Red Curry Chicken

Dinner is always a “what to cook” problem for me. If I am craving something then the battle is half won, as I would have to only make sure I have all (at least most) of the ingredients on hand so that I do not have to make a last minute dash to the grocery stores. The time I get out of work is a bad time to swing by the stores as a lot of people are there too, looking for what to serve for dinner.

So I usually keep a bottle or two of this curry paste and a can of coconut milk handy. That way, if I have chicken or pork and some vegetables, I can serve curry in half an hour or so.

2 tablespoons canola oil

1 tbsp chopped garlic

1 onion, chopped

1 1/2 pounds chicken breast, cut into cubes

1 cup water

3 potatoes, peeled and cubed

2 carrots, peeled and cubed

2 zucchinis, sliced in half and into half moons

1 package (8oz) mushrooms, sliced

1/2 c frozen peas

1 can (13.5oz) coconut milk

1/3 – 1/2 cup thai red curry paste (to taste)

2 teaspoons chicken bouillon (optional)

Chopped cilantro, for serving

Rice and/or flatbread, for serving

Heat oil in a wok or deep saucepan. Add garlic and cook until light brown. Add onions and cook until soft and browned.

Add chicken pieces. When chicken turns golden brown, add water and stir well. Add potatoes and carrots and stir. Cover and let simmer until potatoes are half done.

Add zucchini, mushrooms, peas, coconut milk, and red curry paste. Start with 1/3 cup and add more towards the end if you want it spicier. Add chicken bouillon if using. Cover and simmer until chicken and vegetables are done.

Sprinkle with chopped cilantro. Serve with cooked rice, or flatbread.

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