Red curry with chicken and vegetables

Making curry has replace stir frying for me. Perhaps its the cooler fall temperatures that has me craving something a bit more soup-like with some spicy heat. I used to think curry was really hard to make but with all the different pastes available now all you need to add is coconut milk, fish sauce, a bit of brown sugar along with your protein and vegetables and in 30 minutes or less you have CURRY!

In this dish I used chicken breasts, carrots, zucchini, snow peas and spinach. The simple parameters for a recipe I list below will serve approximately 4 people. Remember, these are only parameters, if you have more or less of something play around and see how it works out. A squeeze of lime juice, garnish with basil or if you want to watch your fat consumption, light coconut milk will work just fine, your curry will just be a bit more watery.

Ingredients

  • 1-1.5 C of protein cut up into equal size. If it’s meat, 1″ cubes work great.
  • 2-3 C vegetables cut into equal sizes. If you are making this vegetarian without adding any protein I’d bump up the amount of vegetables to at least 4 cups.
  • 2 tsp of oil

Curry sauce

  • 1-1.5 Tbsp curry paste, red, green, panang, etc. You can add more or less to taste.
  • 1 can coconut milk
  • 2 Tbsp fish sauce**
  • 1-2 Tbsp brown sugar or coconut sugar

Directions

  1. Heat your oil in the pan, medium high heat
  2. Add your meat protein first if using that, cook through, 5-7 min
  3. Add your vegetables, cook for 2-3 minutes
  4. Add your curry paste and mix well and cook for 1 minute
  5. Add your coconut milk, fish sauce and sugar, stir, lower heat to medium. Cover and cook for 10-15 minutes until your vegetables soften.
  6. Taste to see if you need more heat (curry paste), salt (fish sauce) or sweet (sugar)
  7. Spoon over cooked rice, jasmine or basmati are my favorites.

**Vegetarian substitutes for fish sauce – Golden Mountain Sauce or soy sauce which are not gluten free. Tamari and Bragg’s Amino’s are gluten free. FYI – most “premium” fish sauces are gluten-free.

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