2 Tbsp red curry paste
2 chicken breasts or 5 thighs (boneless, diced)
1 can coconut milk
3 c chicken broth
1 c water (or broth)
3 c chopped or diced vegetables/additions
(carrots, potatoes, green pepper, pineapple, etc.)
2 tbsp vegetable oil
Cooked rice
Place red curry paste and diced chicken in a pan with oil and cook over medium heat til just cooked.
Stir in 1 can coconut milk, broth and water (or use all broth).
Add vegetables/additions and bring to a boil. Boil for 20 or so minutes till vegetables are soft. While curry is boiling, start rice preparations.
Crock pot version: After bringing liquids to a boil, place all ingredients in crock pot. Cook on low for 4-5 hours.
Serve over rice with your choice of garnishes:
Fresh cilantro
Lime juice or zest
Crushed peanuts
2 tbsp vegetable oil
Cooked rice
Place red curry paste and diced chicken in a pan with oil and cook over medium heat til just cooked.
Stir in 1 can coconut milk, broth and water (or use all broth).
Add vegetables/additions and bring to a boil. Boil for 20 or so minutes till vegetables are soft. While curry is boiling, start rice preparations.
Crock pot version: After bringing liquids to a boil, place all ingredients in crock pot. Cook on low for 4-5 hours.
Serve over rice with your choice of garnishes:
Fresh cilantro
Lime juice or zest
Crushed peanuts
Serves 6
