Quick n’ Dirty Red Thai Chicken Curry

Passed down from graduate student to graduate student with humble beginnings on the back of a thai kitchen red curry paste label. This recipe will not fail to deliver. You can dress it up or dress it down, use it for an impressive date night, or just an ordinary night. Swap out the veggies listed for whatever is in the fridge.

Ingredients

• 4 oz. Thai Kitchen Red Curry paste
• 14 oz. Coconut Milk (1 can)
• 16 oz. Chicken breast
• 2 cup Baby bok choy
• 1 cup Julienned Carrots
• 1 Red Pepper
• 1 Yellow Pepper
• 1 head of Broccoli
• 2 cloves garlic
• 1 tbsp vegetable oil
• 1-2 cups Jasmine Rice

Instructions

1. Chop vegetables and set aside in a cooking bowl
2. Slice chicken breast into thin slices or cubes depending on preference
3. Mince garlic cloves
4. Heat 1 tbsp of vegetable oil in a large pot medium to high heat
5. Add minced garlic and cook until golden
6. Add coconut milk and entire 4 oz. of red curry paste. Stir until mixed and heated.
7. Add sliced chicken and cook for 5 minutes or until cooked through
8. Add vegetables and cook for another 5-10 minutes
9. Serve over rice!

Enjoy!

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