One time I made too much Indian Curry. Finally we have eaten our way through the quadruple batch. Needless to say I have felt a little burned out on curry.
The recipe written below is how I made curry for a recent dinner party. Just remember, making curry is similar to making chili - everyone has a method and preferred ingredients. Feel free to mix and match what you like! Or whatever is in your fridge. :) Key ingredients are Thai red curry paste and coconut milk (full fat, your tongue will thank you later.)
It comes together quickly and is the perfect recipe to prepare/chop ahead of time and can be on the table in mere minutes.
Yield: enough for 6 women with 5+ cups leftover
(you could easily halve this recipe)
2-4 T red curry paste
2 cans full fat coconut milk
1 cup chicken broth (or water)
(optional for thickness: 1-2 T corn starch)
2 cups sliced carrots
1 diced onion*, or white parts of bok choy
1 lb asparagus, in 2 inch pieces (green beans, zucchini, or broccoli would be good, too)
1 red pepper, roughly chopped
1 can garbanzo beans, rinsed and drained
4 cups cooked chicken, chopped
salt and pepper to taste
optional: cilantro for garnish
I had mango and peanuts also for garnish but forgot them!
In a large pot, bring to a boil 1 cup chicken broth (or water) then add sliced carrots. Cook until tender, about 2-3 minutes. Add 2 cans of coconut milk and stir. Because I like for the sauce to be thicker, I like to add a couple tablespoons of corn starch. (Remember when adding corn starch to hot liquids, first stir it in something cold. You could stir it in a bit of coconut milk in the can, or water then add to your hot liquids.) Bring all the above to a boil, constantly stirring so that the corn starch doesn't settle on the bottom of your pan.
*If using onion instead of bok choy, I recommend boiling the onion and carrots together to tame the onion. I used bok choy and its flavor is much milder than onion.
Now that the liquid is thickened a bit, begin adding the red curry paste. Start with a heaping teaspoon, taste then add more. I used about half the jar. The first time I made this recipe, I added a lot more red curry paste after removing my children's portion. My husband and I prefer more flava than the children can tolerate.
When your sauce tastes perfect, add the reminder of the vegetables and keep stirring until you reach desired tenderness. I prefer my veggies on the crunchier side so they were cooked in about 3 minutes. Then add in cooked chicken and garbanzo beans. Keep stirring until it's warm through.
Serve with rice.
Here's the recipe I used for inspiration, which used boneless chicken breasts.
Go ahead, run for your red curry paste. Hurry and make this curry. (I crack me up.) Seriously, try it this week.