Curry is a pretty simple dish to make thanks to the paste that they sell in supermarkets. I’m not really sure how authentic it is, but this novice chef truly appreciates it!
It’s a 30 minute meal that can be whipped up in no time. Your ingredients can vary according to your taste. You can add in whatever vegetables you have on hand and it’ll still come out tasting delicious.
I basically ate all of the vegetables while my DH ate the chicken and potatoes.
I like eating it over rice while my DH prefers eating it with naan, so I heated up both to accompany this dish.
What do you like eating your curry with? French bread is also a great alternative and that’s how we eat our curry at my parent’s house!
Red Chicken Curry
Ingredients
- 1 can light coconut milk
- 3/4 cup half and half
- 2 1/2 tablespoons red curry paste
- 2 chicken breasts, cut into 1 inch pieces
- 1 tsp minced garlic
- half an onion, chopped
- 3 small potatoes, cut into small cubes
- 1 cup carrot chips
- 1 bell pepper (I used half a green and half a red)
Directions
- In a large pan, drizzle some olive oil and cook your chicken, garlic, and onion until slightly browned.
- In a separate bowl, mix together the coconut milk, half and half, and red curry paste.
- Once the chicken is browned, add in the potatoes, carrot chips, bell pepper, and coconut milk mixture.
- Cover and let simmer for 20 minutes.
- Serve immediately with naan or rice.
