Simple Red Curry
January12
Curry is such a great meal. Full of flavor and a little heat for those that want it. I wanted to make a really fast dinner and has some veggies to use. Curry was it. I’ve made enough curries that I decided to just go by feel for this one, make it simple, and see how it turned out. Here is the amazing result.
This recipe is super flexible. Use whatever veggies and meat you have on hand, use more curry paste for a spicier sauce, double the sauce if you like your curry more soupy or are using larger amounts of meat and veggies. The sky is the limit.
Recipe: Simple Red Curry
Ingredients
- 3-4 chicken breasts, diced
- 1 red pepper, thinly sliced
- 2 stalks celery, thinly sliced
- 5 carrots, thinly sliced
- 1 parsnip, thinly sliced
- 1 onion, thinly sliced
- 1 can coconut milk
- 1 Tbsp Fish Sauce
- 1/2-1-1/2 Tbsp Red Curry Paste (we used 1/2 Tbsp. Gave flavor but no heat)
Instructions
- Heat large skillet or wok to high heat. Add 2-3 Tbsp oil.
- Add chicken and stir fry until on longer pink in the middle. Remove chicken.
- Add another 2-3 Tbsp oil. Add all veggies and stir fry until crisp tender.
- Mix fish sauce and curry paste into coconut milk.
- Add chicken back in the pan with veggies and pour in the sauce mixture.
- Heat until sauce is warm. Serve!!
Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30
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