Even though we’ve lived on the Mayan Riviera for a long time now, I’m not a big fan of spicy food. Here, when you eat out, usually the tacos and tortas come very plain, and it’s up to you to add the condiments. That means everybody gets to choose the level of spice that they can handle. Which means everybody at the table ends up happy (usually).
I find that is similar in thai/asian/indian cuisine. While I have gotten better at a good kick of spice, I’m not at the same level as my husband and daughter are. I like a little kick, but not so much that it’s overwhelming.
I like this recipe because it has just that, a kick, but not so much that I can’t taste the real flavours that should shine. It’s actually a really healthy dish, mostly protein and vegetables and coconut milk. We like it a little saucier than the picture shows, which is great over jasmine rice.
Watch out when you put the curry paste in the pan to release the flavours, your eyes will probably burn more than when you chopped the onions! I have a pretty spicy red curry paste so I usually walk away for a minute so I’m not blinded.
If you want to make this easier, buy a roasted chicken from the grocery store and toss that in instead of the cooked chicken. Here’s to great flavours coming together quickly!
- 1 Tab olive oil
- 2 Tab red curry paste
- 4 cloves garlic, minced
- 1/2 onion, sliced
- 1 (13.5 oz) can coconut milk
- 3 Tab ketchup (optional)
- 1/2 red bell pepper, chopped
- 1/2 cup fresh green beans, cut into bite sized pieces
- 1 Tab brown sugar
- 1 lb boneless, skinless chicken breast, cut into bite sized pieces
- 1/2 lime, squeezed
- basil, salt, and pepper
Heat the oil in the skillet. Season the chicken pieces with salt and pepper. Cook until golden brown and set aside.
Add more oil to the skillet if necessary. Add red curry paste. Stir for a minute to release the curry’s aromas and then add garlic and onion. Cook for a few minutes or until translucent. Add coconut milk and brown sugar. Stir to combine. (If you like a tomato flavour, add ketchup here). Add the vegetables and cook until al dente. Add the chicken and fresh lime juice just before serving. Garnish with basil and serve with steamed rice.
Adapted from: Susannah’s Kitchen