Recipe: Thai Style Chicken Curry over Rice

This recipe (more of a thrown together meal) is a new favorite in our house.  It's super easy because yes, I'm using a pre-made Red Curry sauce from Fresh and Easy, but it's so good, the hubby and I would happily eat this at least once a week.

Thai Style Chicken Curry w/ Rice
2.5 cups thinly sliced chicken breast
1 tablespoon butter
6 carrots, sliced on the diagonal
6 yukon gold potatoes cut into small pieces
1 jar Fresh and Easy Red Curry Simmer Sauce (or Red Curry sauce from your grocer's Asian Foods section)
2 cups jasmine rice
1 tbsp canola oil
1 tsp kosher salt
1/4 cup light coconut milk
4 cups water

What to do:
1. In a large dutch over or heavy sauce pot, melt the butter, then brown the chicken (medium-high heat, season with salt and pepper to taste).
2. Add the carrots and potatoes to the chicken pot and stir, cooking for 3-4 minutes.
3. Pour sauce over chicken and vegetables, lower heat to medium-low, stir, then allow to simmer for 25 minutes.
4. Meanwhile, stir remaining ingredients in a medium saucepan and bring to a boil for to prepare the rice.  Stir when it boils, then cover and reduce heat to medium-low until all liquid is absorbed, then fluff rice with a fork.
5. Serve chicken and vegetable curry over a bed of coconut jasmine rice in bowls.

1 comment:

  1. I have always loved curry, I'll try this on the weekend. Thank you very much.


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