When you’re in a hurry… how about curry? Ok, excuse my lame pun. In all seriousness this is one of my favorite easy meals to make during the week. Its fast and flavorful, and all done in one pot in under 30 minutes. If the idea of dinner on the table in under 30 minutes AND no dishes tonight sounds amazing, then keep reading my friend. Red curry is one of my personal favorites but you can use any kind of curry for this dish. You can also swap out the chicken for another kind of protein like shrimp, cod, or tofu.
Ingredients
Instructions
- Cut the chicken breasts into bite sized pieces. Season with salt and pepper. Heat a deep skillet or pot over medium high heat. Add 1 tsp oil and swirl around the bottom of the pot. Add seasoned chicken and cook until chicken is browned on all sides, around 4 - 6 minutes.
- Add the bag of stir fry veggies to the pot with the chicken. Cook for 2 - 3 minutes.
- Add coconut milk and simmer for 1 minute. Add curry paste and stir to combine. If you want your curry less spicy, start with 4 Tbsp of curry paste. You can always add more, 1 Tbsp at a time to turn up the heat. I like using 8 Tbsp in mine.
- Turn the heat down to medium low and simmer curry for 6 - 8 minutes minimum. While curry simmers, cook your rice as desired. Roughly chop 1/4 c of cilantro.
- Serve a heaping serving of chicken, veggies, and curry sauce over rice. Sprinkle with cilantro.
Notes
A few notes to this recipe:
You can find curry paste in the Asian food section at most grocery stores. I got mine from Walmart using the Thai Kitchen brand. I also get my rice pre-cooked in the freezer section from Trader Joe's. One bag is approximately 2 cups of cooked rice and is ready in 3 minutes. It's saved me a ton of time and it's fool-proof rice every time.
