You know how you feel when you haven’t been eating well…your body starts to crave something good. Well, this is my something good.

When I’ve eaten fast food the night before this easy and delicious curry hits the spot. It’s also a great way to use up vegetables in your refrigerator while they’re still fresh.

As she often does, my sister Kylie introduced me to this recipe. It’s a good one when you’re feeding a crowd as well. You can just keep adding more vegetables and coconut milk to make it stretch!

Poached Chicken & Vegetable Curry

Ingredients: 2 tbsp olive oil, 1 onion chopped, 1 clove garlic crushed, 2 cans coconut milk, 4 single chicken breasts (or 6 thighs) chopped into bite-size pieces, 2 tbsp yellow curry powder, 1/8 cup Thai fish sauce, 1 tbsp sugar, sliced vegetables: red bell pepper, mushrooms, broccoli, green beans, cherry tomatoes, etc., brown rice cooked. Salt and pepper to taste.

Heat oil in a large saucepan, cook onion and garlic until golden brown. Add coconut milk. Heat until boiling. Add chicken and reheat to boiling and cook for 3 minutes.

Stir curry powder, fish sauce, and sugar into coconut milk mixture. Add chopped vegetables, stir and simmer until vegetables start to soften. Serve over brown rice.