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.