Red Curry

This is one of my go to simple meals. It requires no chopping and can be left alone for a bit while attending to other things. Variety can be achieved by changing up the meat, using green curry paste instead, clanging the rice, or changing which vegetable mix to use. You can also use this as a way to use up almost any random vegetable you have sitting around.

 

1 T olive oil

1/2 jar Thai kitchen red curry paste

1 can coconut milk

2-4 cups additional coconut milk from a can or carton

2 cups shredded, pre-cooked chicken

3-4 cups frozen Asian vegetables (any mix is fine)

4-5 green onions (optional)

1 cup matchstick carrots (optional)

Juice of 1 lime

2-3 T. Fish sauce

Additional salt if desired

 

Heat the oil and curry paste for 2 minutes. Add coconut milk and stir. Add chicken and vegetables. Add any additional coconut milk that’s needed to cover vegetables and chicken. Cook until chicken is warm and vegetables are to desired tenderness. Add lime and fish sauce. Salt to taste and serve over rice.