Red Curry Chicken & Vegetables

I woke up this morning to quite a lot of snow!

IMG_3815IMG_3821-horzIt is continuing to snow as we speak. I didn’t have to go anywhere today so I have been enjoying it from the inside of the house. Unfortunately my husband had to go to work tonight, so I do feel terrible about that. Poor fella’…

Speaking of my husband, this meal was all his idea. For our last grocery trip, I came up with the pasta idea and this was his. The pasta came out really well but he may have picked the tastier dish. I wasn’t actually going to post about it because I thought it was too simple but after we made it I knew it would be a good one to share.

When out at a restaurant or ordering take out, I never think to order a curry dish. I always enjoy it, but for some reason I always order other things. Don’t you worry though, I help myself to my husbands when he orders it. Next time I will venture out of my comfort zone and get wild with some curry dishes! …Huh?

Anyway, all we had at the house was rice and coconut milk but luckily the ingredients were fairly cheap. We only had to buy chicken (we used boneless, skinless tenders), curry paste, basil and frozen vegetables. I almost said no to the basil because of the cost but in the end it was worth it! Reminder: I need to buy a basil plant again.

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Let’s talk about veggies for a moment. Like most people, I try to buy whole, fresh vegetables when possible. For this meal we knew we wanted a variety so instead of going through the produce area and hand picking a bag of mushrooms, a bag of broccoli, a bag of carrots (you get my point) we went to the frozen aisle and found a mixture of the stuff we like. This one had broccoli, mushrooms, onions, red peppers and carrots. We thawed it under running water when home and had our veggies all chopped up and ready to go! We often buy frozen vegetables for situations like this, just stay away from the ones that have weird seasonings or butter in them.

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I apologize for this next picture, chopped up raw chicken doesn’t look very appealing but I’m leaving it anyway!

Gross.

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We loved preparing this meal because it only involved this one pan and a rice cooker! Easy.

Oh and by the way, we love spicy food so we definitely added in a hefty amount of red pepper flakes!

Once the curry paste was added to the coconut milk, it turned into a lovely golden hue. 

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Serve over rice when finished!

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I am not too familiar with curry dishes, and maybe they are supposed to have more liquid/less rice but this was fantastic and we really loved the outcome. The flavor was really great and I look forward to experimenting with different flavors and veggies! Maybe swap chicken for shrimp next time…hmmmmm. Or should I say MMMMMM!

Red Curry Chicken And Vegetables
makes 4 servings

INGREDIENTS:

  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 bag frozen mixed vegetables (broccoli, mushrooms, carrots, onions, etc)
  • 1/4 cup fresh basil
  • Red pepper flakes, to taste (optional)
  • 1.5 lb boneless, skinless chicken tenders, cut into bite sized pieces
  • White or brown rice, for serving. (We used 2 cups, cooked)

DIRECTIONS:

Place frozen vegetables in a colander and thaw with cool, running water. Set aside.

In a large skillet, bring coconut milk to a simmer over medium heat. Stir in the red curry paste and brown sugar, bring to a boil. When it begins to boil, reduce heat to a simmer for 5 minutes.

Add the chicken pieces to the mixture and continue to cook until the chicken is no longer pink in the middle. Add the mixed vegetables and cook until heated through, 5-7 minutes. Stir in the fresh basil and red pepper flakes. Serve over rice.

**Print this Recipe**

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3 Responses to “Red Curry Chicken & Vegetables”

  1. I love curry dishes. This looks yummy!

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