Spicy, salty, a little sweet, and so good! This curry is full of fresh veggies and healthy chicken breast. Using light coconut milk helps cut down on the insane number of calories in most coconut curry dishes. Admittedly it's not as creamy as what you'd get in a restaurant, but all the flavor is there!
Ingredients: (makes about five servings)
-About 4 cups of fresh vegetables like broccoli, tomatoes, bell peppers, carrots, celery, green peas, or green beans chopped in 2- or 3-inch pieces.
-2 large chicken breasts (cubed)
-1 large onion (chopped)
-4 cloves or garlic (minced or mashed)
-2-inch piece of ginger (minced)
-1 can light coconut milk
-1 tbsp sesame oil
-1/4 cup soy sauce
-1 or 2 TBSP of red curry powder or paste (there are hundreds of types of curries good for this recipe. You can find a basic red curry powder or paste in the asian foods aisle of your grocery store. When you're ready to experiment, go to an asian market and find green curry, masaman curry, or yellow curry.)
-Sriracha sauce to taste
-Chopped green onions (optional)
1: Begin by sautéing onions with a bit of salt and a drizzle of sesame oil. Once onions are transluscent, add ginger and garlic and continue to sauté.
2: Add curry powder or paste and continue to cook until you start to smell the curry browning.
3: Add your fresh vegetables and stir together with onion mixture. Add a bit of salt and allow to sweat for a few minutes.
4: Pour in the can of coconut milk and soy sauce and stir well to combine with all the spices and vegetables. If more liquid is needed, add some chicken broth (or water and bouillon).
5: Bring everything to a low boil and then add the raw chicken. Cover and let simmer until chicken is cooked.
Give the sauce a taste and add some Sriracha if you want a little more spice. Serve with steamed rice (white or brown, or even basmati) and top with a few chopped green onions for a fresh crunch!
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