Red Curry with Chicken and Vegetables [In the Kitchen]

I’m ready to get out of the winter rut.  Because…I seem to be making a lot of the same recipes these days.  I crave hearty food that is served piping hot.  Something to keep me warm on these chilly nights!  This recipe does that…it’s like a stew, but with tons and tons of flavor.  Something that will wake up your taste buds!  Have I sold you yet?

So, the dish was inspired by Panang Curry at True Food Kitchen.  I ordered it off the menu a few weeks ago (craving something warm and satisfying!) and I had to figure out how to make it at home.  Now, let me start by saying that panang curry is hard to find.  I started with this recipe and then had to tweak it because some of the items I wasn’t able to find at my local markets.  And I also had to add some things, so it would be a little more similar to the curry at True Food.  It turned out soooo good, I had to share it with you! (And the kids liked it too….score!)

Curry with Chicken and Vegetables

serves 6

3 Tablespoons red curry paste (you can put in less if you are sensitive to spice)

1 Tablespoon vegetable oil

4 cups coconut milk (or 2 cans…I used 1 regular and 1 light)

2 boneless skinless chicken breasts cut into chunks

1 1/2 cups broccoli

1 cup carrots

1 cup peeled potato

1 Tablespoon fish sauce

1 Tablespoon sugar

3 Tablespoons cilantro

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the raw chicken and vegetables (I cut the vegetables into chunks, similar in size to the chicken); turn the heat down and simmer until the chicken is nearly cooked through, 20 minutes or so. Stir the sugar, fish sauce, and cilantro and simmer an additional few minutes.

Serve over jasmine rice.  We also loved to squeeze lime juice on top!