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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Creamy, sweet and as spicy as you want it, plenty of veggies and fairly easy + fast to make. I have tried shrimp, pork, fish and beef and found the chicken to be the best. As usual, I like things spicy, so you might want to add the curry paste a little at a time until you reach your heat point. Serve over jasmine rice. Ingredients:
1 lb boneless skinless chicken breast |
1/2 cup red onion, diced |
1/2 cup celery, sliced |
1 tablespoon red curry paste (not the powder) |
1 (13 1/2 ounce) can light coconut milk (not coco lopez) |
2 tablespoons fish sauce |
2 tablespoons brown sugar |
1/3 cup chicken stock or 1/3 cup vegetable stock |
1 teaspoon ginger, grated |
1/2 teaspoon garlic, grated |
1/2 cup broccoli, snipped small, bite sized |
1/2 cup baby carrots, quartered |
1 cup mushroom, quartered |
1/2 cup water chestnut, sliced |
1 cup soy bean sprouts, garnish on individual servings |
1/2 cup green onion, chopped to garnish on individual servings |
1 teaspoon cornstarch, mixed in water as needed for thickening |
Directions:
1. Start cooking the rice.
2. Cut chicken breasts into small cubes and sautee with onion and celery. Remove and set aside.
3. Add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes.
4. Add fish sauce brown sugar, chicken stock, ginger and garlic. Simmer medium 5-7 minutes.
5. Add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes.
6. We like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later.
7. Serve over rice.
8. Garnish individual servings with soy bean sprouts and chopped green onion. Do not add the sprouts to the pan; only on individual servings.
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