Ingredients:
- Boneless chicken breast or thighs (Substitutes:Β tofu), 1-2 lb, cut into chunks
- Curry paste (green or red), 2-3 heaping tbsps
- Fish sauce, 1 tbsp
- Coconut milk, 1 can or 1.5 cups
- Scallions, 1 bunch
- Garlic, 2-3 tbsp or to taste
- Onions, 1-2 small onions or 1 large onion
- Carrots, 3-4 carrots
- Bell pepper, 2 bell peppers
- Potato, 2-3 potatoes
- Peanut oil (or vegetable or canola β something neutral)
- Thai chilies, Sambal Olek (chili paste) or other hot pepper (optional)
- Cilantro (optional)
- Rice (optional)
Directions:
- Chop some potatoes into 1/2 inch pieces, toss with a little bit of oil, salt and pepper, and roast in the oven for 20-25 minutes on 450
- While that’s going, cut your chicken into medium-sized chunks — you can also use already sliced chicken or chicken tenders, but I think it’s fun and rustic to DIY
- In order to get a good sear on the chicken, you should heat your wok or sautΓ© pan until it’s very hot, then throw the chicken in with a little bit of neutral-flavored oil like canola
- While the chicken is browning, mince your garlic, scallions and chop your other veggies (onion, peppers, carrots
- Once the chicken is cooked, but not cooked to death, take out and reserve for later, Β and toss veggies into the hot wok starting with the garlic to perfume the pan
- Once you’ve sweated the veggies, add the scallions and deglaze the pan with some fish sauce (or soy sauce)
- Add a few heaping spoonfuls of curry paste and make sure that it gets evenly distributed so that it gets incorporated throughout the dish
- After cooking the curry paste into the veggies for a few minutes, add your coconut milk and mix thoroughly, and this would also be the time to add some sambal olek chili paste or dried chilies if you like a spicy curry. Can skip this if you want.
- Simmer for a few minutes, then add the chicken back into the pan along with the roasted potatoes which should be done at this point. This would also be a time to add other starchy ingredients you might be using: roasted squash, pumpkin, sweet potato, tofu, etc.
- Simmer uncovered for about 10-15 min so that curry thickens up
- Serve immediately over noodles or rice and garnish with cilantro and Thai chilies, or put it in the fridge and eat it the next day. So delicious as leftovers — Yum!
Enjoy and let me know how yours turned out!