Cherie’s Red Curry
2 cans coconut mik
2 Tablespoons (or more to taste)
red curry paste (Target grocery even has this now 🙂 ) You can find the curry paste, fish sauce and coconut milk in the same area of the grocery story. Near the asian stuff.
cubed chicken breast
1/4 cup fish sauce
1 tablespoon sugar
2 anneheim peppers
mushrooms, carrots, broccoli, frozen peas (and any other assortment of veggies)
(I leave out the frozen peas, and added diced yellow onions. I am going to throw in some potatoes next time too. I also put the carrots [and potatoes next time] when I put the chicken in. They need more cooking time then the other veggies – Alex)
On medium-low heat, uncovered, 1 can coconut milk and red curry paste. Stir constantly until a warm amber color and light simmer, about 5 minutes. Add chicken,(I add the carrots here too so they have longer cook time, and when I make it with potatoes I’ll add them here too) cover stirring occassionally, about 6-7 minutes, or until chicken is cooked.
Next, add last can of coconut milk, fish sauce, sugar and all veggies minus the frozen peas. Cook until veggies are to your liking.
When ready to eat add frozen peas and cook until done.
SERVE AND ENJOY!
I serve over white or brown (jasmine) steamed rice.