I love cooking, but sometimes when I come home from work, it’s the last thing I want to do. I often find myself grilling up a bunch of chicken on the weekend, putting it in the fridge, and then just mixing it into a salad during the week. But, there’s only so much salad I can eat! This curry is a nice alternative to the easy-grilled-chicken-salad option, and if you do as I did, and make it with 4 lbs of chicken, you can eat it the whole week. It keeps well, tastes good, and you can have it on the table the first time in less than 30 minutes and after in less than 5.
- approximately 4 lbs boneless, skinless chicken breast
- 2 cans of coconut milk
- 7 oz or to taste, Thai red curry paste (I recommend Thai Taste over Taste of Thai if you can find it).
- cooking fat
- fish sauce (optional, but recommended)
- curry powder / cayenne pepper (optional)
- 1 king trumpet mushroom for looks, blanched for 1 minute
- fish caramel for looks or as a substitute/in addition to the fish sauce
- Heat cooking fat over medium heat and add chicken breast and curry paste.
- Using a wooden spoon, mix everything together until the chicken is evenly coated.
- When you get a nice sear on the chicken, about 4 minutes, add the coconut milk
- Simmer in coconut milk for about 20 minutes until chicken is tender and cooked through
- Season to taste with fish sauce and curry powder. The fish sauce makes a BIG difference in the final taste, but if you don’t have it, don’t worry.
- Garnish with blanched king trumpet mushroom and fish caramel.
- If you have more time/more desire to make this better, I could see sauteeing onions along with the chicken at the beginning and adding tomato and basil into this being good as well.
Curry paste of choice