In my never ending quest for tasty, reasonably healthy meals that everyone in the family will enjoy, I ran across a recipe for curried chicken on the back of a can of coconut milk and decided to give it a try. Made the recipe last night for dinner – as printed on the can – and will definitely be adding this to the rotation – Smoochy, Lovegirl, and I all agreed this was a winner. A very simple, tasty dinner that can be on the table in less than 20 minutes. If you’re not already making this, I suggest you give it a whirl – easily adaptable to suit your family no matter how large, small, or picky.
Next time I make this, I’ll add a wider variety of veggies to the whole dish and more curry paste to my individual serving. I already know that when my parents are in town, I’ll be making it with shrimp and/or tofu as well.
From my oh-so-shaky memory, I give you:
Thai Chicken Curry
1 can coconut milk (I used low fat)
1 lb. chicken breasts, cut into chunks
1/2 cup frozen green peas
1/4 cup bamboo shoots (I used the whole can – about a cup?)
1 or 2 T green curry paste (I only used 1t -Smoochy doesn’t like very spicy food)
1 or 2 T fish sauce
1/3 cup chicken broth
Pour coconut milk and chicken broth in a large pan. Simmer for a few minutes. Add chicken, peas, curry paste and fish sauce. Simmer ’til chicken is done. That’s it! I served over Jasmine rice. (For the real recipe, consult the back of the nearest can of coconut milk)