This is my first time cooking a curry, and it’s so easy! It’s pretty much just a stir fry with curry paste. Yum. For this curry, I cut the calories by using half the coconut milk and replacing the other cup with chicken broth. Obviously, it’d be a bit thicker and more substantial if you use all the coconut milk. It’s spicy, unctuous, and I’m super excited for the next few dinners and lunches!
1 raw boneless skinless chicken breast, cut in chunks
Broccoli
Green beans
Edamame
Onion
A few cherry tomatoes
2 tbsp. red curry paste (I bought the spicy kind)
1 cup coconut milk
1 cup chicken broth
Basil
Salt, pepper, garlic powder
Olive oil
Chop the veggies and sauté them in about 2 tbsp. olive oil on medium heat. Once they soften, throw in the chicken and let it brown a bit. Then, pour in the coconut milk, chicken broth, stir in the red curry paste and turn the heat up so the concoction is boiling. Season with chopped basil, salt, pepper and garlic to taste. Let it simmer until the concoction has reduced by a third. And that’s that.
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