Thai Chicken Curry with Vegetable Recipe
This dish is sometimes called the Vietnamese poor mans or working mans dinner. It cooks up in one pan (plus rice) and it can feed a whole family. A nice warm dish for a cold winter or fall evening.
1 pound boneless, skinless chicken breasts
1-2 teaspoons red or yellow curry paste
2 tablespoons vegetable or peanut oil
1 tablespoon fish sauce
1 diced medium onion, yellow.
2 cups diced potato (peeled or unpeeled)
1/2 pound mini washed carrots or cut carrot.
1/2 pound fresh green beans
2 cans coconut milk. I don’t recommend using the low calorie or lite version.
6-8 cups cooked rice
Place the peanut or vegetable oil into a large Dutch cooker or sturdy pot, heat to a nice hot temperature and then add the sliced onions. Brown onions until soft and they begin caramelizing slightly. Add diced chicken and stir occasionally until almost cooked. Stir in 2 cans of coconut milk, add the curry paste and stir in thoroughly. Reduce heat and add diced potatoes and carrots and bring to slow rolling boil. Reduce heat again and simmer for 15 minutes, stir in trimmed fresh green beans and cook another 10 minutes or until vegetables are done.
Serve over rice.
Makes 6 Servings
Serving Size: 1 cup sauce over 1 cup rice.