The other day, we wanted something familiar yet not quite in the “comfort food” category. Something that would fill the house with aromatics to delight the nose and also please the palate…so we immediately thought of a Thai Curry. We had some Red Curry Paste on hand, so we picked up some Coconut Milk and a supporting cast of veggies, and we were on our way!
We served our entree over lo mein noodles (we don’t like being bound by convention), but a more traditional pairing would be with white or brown rice.
Time: 35 Minutes
Ingredients:
- Chicken Breast (we used 2 of them to make 3 servings)
- 1/2 Jar Red Curry Paste (we’re not yet brave enough to make our own)
- 1/2 Can Coconut Milk
- Soy Sauce
- Veggies of your choosing. We picked Red Pepper, Broccoli, Water Chestnuts, and Mushrooms.
- A tablespoon or two of Corn Starch and Warm Water
Method:
- Slice all of the vegetables you are using, and set them aside in separate bowls (different veggies cook at different rates and will be added in at different times).
- If you’re using broccoli steam your florets for a few minutes in the microwave to soften.
- Slice your chicken breast into thin cross sections.
- Heat some oil (we used peanut oil) in a wok or deep pan, and when the oil is hot, add your chicken and longer cooking veggies (like sliced peppers and onions). Then, pour in a little soy sauce, and allow to cook for a couple of minutes.
- Scoop in your red curry paste, and stir to combine. Cook for a few more minutes.
- Then, add your other veggies (like steamed broccoli and mushrooms), and stir to combine again. Keep cooking for another couple of minutes.
- Add in any of your canned ingredients (water chestnuts and baby corn if using) along with your coconut milk.
- Bring everything back to a simmer, and cook until your chicken is fully cooked, and all of your veggies are soft.
- Mix equal parts corn starch and warm water together in a cup, and stir to fully incorporate. Then, pour it into your pan to thicken your sauce.
- When your sauce reaches your desired consistency, plate, devour, and enjoy!
