Max says, "This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"... |
Servings: 4-6
Prep: 20 Mins.
Cook: 20 Mins.
INGREDIENTS:
2 tablespoons red curry paste
Prep: 20 Mins.
Cook: 20 Mins.
2 (13.6 oz.) cans unsweetened coconut milk
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
--Prepared steamed rice for serving
METHOD:
If using, cook rice according to package directions.
Place all curry ingredients into a medium saucepan and bring to
boil; reduce heat to low and continue cooking for 10 minutes, or until
vegetables reach your desired doneness (Max likes his cooked about ½ way).
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
Serve
over steamed rice. ~ Enjoy!
I get this Red Curry Paste by the case from Amazon Prime... |
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