DIFFICULTY LEVEL: OY!*
Left-over Thai food is the best. It can't be beat.
But did you know that curry really isn't that hard to make on your own.
Give it a try!
But did you know that curry really isn't that hard to make on your own.
Give it a try!
**
In a medium heat skillet, add curry paste with the coconut milk. Stir until paste is dissolved and the mixture bubbles.
Add the onions and bell pepper. Bring to a boil, then simmer until soft, for 2 minutes.
Add the sliced chicken. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
If you are making instant rice, make it now in a separate bowl / pot.
In the skillet, stir and cook 3 minutes more or until the chicken is cooked.
See? Not that difficult!
- 1-2 lbs of raw thinly sliced chicken (cutlets preferred and are easiest to cut)
- Panang Curry Paste (at your local grocery store)
- 1 can of Coconut milk
- Bell pepper or onion (optional)
- Instant Brown rice (optional)
- Salt/Pepper to taste
In a medium heat skillet, add curry paste with the coconut milk. Stir until paste is dissolved and the mixture bubbles.
Add the onions and bell pepper. Bring to a boil, then simmer until soft, for 2 minutes.
Add the sliced chicken. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
If you are making instant rice, make it now in a separate bowl / pot.
In the skillet, stir and cook 3 minutes more or until the chicken is cooked.
See? Not that difficult!
