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!!
