This is SUPER simple and tastes very similar to curry dishes
I've had at Thai restaurants. Feel free to vary chicken/vegetable ratios to your preference!
picture image from food network.com
Serves 8
In large soup pan sauce for 7 minutes:
1 small onion diced
2 TBS olive oil
Add and simmer for 8-10 minutes until vegetables are tender:
1 TBS fresh ginger, minced
1-2 TBS Thai red curry paste
2 TBS white sugar (or honey)
2 tsp. lemongrass paste (or lemongrass oil 2 drops)
4-6 red potatoes, diced
3 large carrots, diced
1 small head cauliflower, diced
2 14 oz cans Thai Coconut Milk
1 tsp salt
Add:
1 lb. cooked chicken, cubed
1 can water chestnuts
salt and additional curry paste to taste
-Serve over Jasmine Rice
-Garnish with fresh basil or cilantro if desired.
-Garnish with peanuts or cashews if desired. Lime wedges also are good.
-Optional: Add 1/4 - 1/2 cup peanut butter to make more of a massaman curry flavor.
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