Red Curry Chicken with Vegetables

There is something very special and comforting about curry. My

Here is a little comfort food for you all! If you’re sick, I swear this homemade curry will cheer you up.

Cooking the Curried Vegetables

Red Curry Chicken with Vegetables

February 19, 2017

Servings: 4

Prep: 15 min

Cook: 45 min

Total: 1 hr

Difficulty: Easy

Print This

By: Monica Wong

Ingredients

1 Can Aroy-D Instant Red Curry (you can get it at any supermarket in the Asian section)

1 Can of coconut milk

1 Can of Chicken Stock

Chicken breast

Celery stalks chopped

Yukon gold potatoes

3 large tomatoes (any tomatoes are fine) quartered

1 teaspoon cayenne powder

1 teaspoon chilli powder

1 sprig of cilantro

1 teaspoon ginger

2 teaspoons of olive oil

Salt and pepper to taste

Directions

Step 1 Season chicken breast with salt and pepper

Step 2 Heat frying pan medium heat with 2 teaspoons of olive oil

Step 3 When the oil starts to sizzle, cook chicken breast 4 on each side. Make sure there’s no blood and the juices run clear. You don’t want to get sick

Step 4 Put chicken on a plate and cover with tin foil

Step 5 In a large pot, throw in the chopped vegetables along with the chicken stock medium heat

Step 6 Combine coconut milk and red curry.

Step 7 Put in the spices and slowly stir. Season with salt and pepper. Let it simmer for 45 minutes until the curry starts to thicken.

Step 8 Serve with rice

Pop open a bottle of Sauvignon Blanc! You did it!!