So if your life is anything like mine you leave your house at around 6:30 AM and don’t get back until close to 8:00 PM (on a good day). This makes weeknight dinners tough, and while sometimes we give in to whatever is frozen and fast we try really hard to make good meals with real, fresh ingredients as much as possible.
That’s why this recipe is legit the bomb. This curry takes about 10 minutes to prep (5 if you have someone to split it with like me!) and about 20 minutes to cook. That’s a solid, healthy dinner that takes just 30 minutes to get on the table.
- 3 boneless skinless chicken breast, chopped into small-medium pieces
- 3 cloves or garlic, minced
- 1/2 large Spanish onion, diced
- 1 green pepper, chopped into medium sized pieces
- 1 red pepper, chopped into medium sized pieces
- 2-3 tbsp red curry paste
- 1 tbsp curry powder
- 1 can coconut milk
- 3 tsp sugar
- 2-3 tsp salt (just salt to taste!)
- Siracha (amount optional depending on how spicy you like it!)
- Add olive oil to a large pot on the stove over medium heat.Add chicken pieces, garlic and onions and cook for 5 minutes, stirring the chicken often to cook evenly.
- Add red curry paste and curry powder stirring in until chicken is coated and then pour coconut milk over top, stirring together.
- Add red and green pepper and bring the entire mixture to a boil. Once boiled put a lid on your pot and let simmer for 10 minutes. (if you’re cooking basmati rice start it now yo!)
- After the curry has simmered for 10 minutes remove lid, add in sugar and salt and taste (add more salt if needed*)
* it will probably need a bit more salt, I always find with curry recipes in particular it requires way more salt than I think so be liberal! The salt will help bring all of the flavours to life.
- Add desired amount of siracha for some spice and serve over basmati rice.