The Food Fix Weeknight curry!

Priyanka's Weeknight Curry

Just a moment please...

Yield
Serves 2.
Prep Time
Total Time

A video series featuring cooking problems from readers. In this episode we tackle a quick curry recipe that still has great flavor!

Ingredients

2 tablespoons neutral oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1-3 tablespoons red curry paste (start with 1 and adjust for your heat level.)
1 (14 oz. can) coconut milk
8 ounces skinless boneless chicken, sliced thin
1 red pepper, sliced thin
1 tablespoon soy sauce
1 tablespoon fish sauce
White rice, for serving
Peanuts, garnish
Cilantro, garnish
Sesame seeds, garnish
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Directions

1) Slice chicken into thin strips. In a medium-sized pot over medium heat, add neutral oil along with ginger and garlic. Cook for 1 minute, then add curry paste, and continue to cook for another 1-2 minutes. It should be very fragrant.

2) Add coconut milk to the pot and stir to combine. Bring to a simmer.
Taste the curry and stir in more curry paste if you want it spicier.

3) Add sliced chicken to the simmering curry and cook for 8-10 minutes until chicken is cooked through.

4) Add sliced red peppers, soy sauce, and fish sauce. Simmer for another minute or two. Taste and adjust flavors to your liking.

Keep curry warm over low heat. Serve over rice (LEARN HOW TO MAKE INSTANT RICE) and garnish with peanuts, sesame seeds, and cilantro!