Curry Chicken

You know when you suddenly remember a recipe or meal that you just love and haven’t had in a long while?  That’s this one.  How could we ever have forgotten?  It’s SO good!  And if you are a stir-fry family this is a nice way to change it up.
The goods:
4 boneless, skinless chicken breasts {cubed}
1 can of coconut milk
1-2 Tbsp of red curry paste
1 Tbsp fish sauce
1 Tbsp sesame oil
1 tsp basil
Diced vegetables. 
We used a pkg of mushrooms, an onion, a zucchini and two red peppers.  You could also add eggplant {yum}, broccoli or carrots.
Begin by chopping the vegetables.
Dice the chicken.
In a large frying pan or wok heat sesame oil.  Add chicken and cook over medium heat until opaque.
Next add your coconut milk, curry and fish sauce.  You may choose to omit the fish sauce.  If you find the dish too hot {spicy} add brown sugar to cut the heat.
Allow the chicken to simmer for 5 minutes to really incorporate the curry into the coconut milk.
Add basil.
Combine vegetables with the chicken mixture.
Allow to cook on low-medium heat for another 10 minutes.
Serve over a bed of rice.
YUM.  I’m putting this on the meal plan every week.  And let me know if you try it!
It’s both Darcy AND the little miss’s Birthday today!!  And Rememberance Day here in Canada.  What a special day to celebrate!

Thanks for reading.

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