Friday, January 28, 2011

Coconut Curry

This is one of our Asian favorites! It’s spicy, sweet and very filling! It seems a little odd to have potatoes on rice, but it’s quite tasty! You can vary the spiciness by the kind of curry paste you use. Massaman curry paste is a bit sweeter and not spicy. Red curry paste is more hot and spicy! We like red curry best! Soon we’re going to try yellow curry…

Cut up 2 large boneless, skinless chicken breasts into chunks

Brown the chicken in a large skillet coated with a bit of oil.

Cut up 3 peeled potatoes into small bite-sized pieces

Cut up 3-4 peeled carrots into 1/4” slices

Chop up 1/2 of an onion

Add potatoes, carrots and onion to chicken in skillet.

Pour one can of coconut milk and 1/2 can of water. Mix in 1/4 cup (more or less to taste) of curry paste and mix well.

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Cover and simmer until the potatoes are tender and the chicken is done.

curry  04 Serve the curry over white rice.

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