Red Curry with Chicken and Veggies

I've been trying to get up the courage to try my own homemade version of a Trader Joe's favorite for more that 3 years now. I think I perfected it on the first try! Tell me what you think. The red curry paste is HOT, so start out slow and add more if necessary. Same with the sugar. After you've made this a time or two, it's super simple to make and clean up is a breeze. Only 2 dirty pans. And, it freezes really well. I usually serve it with Organic green beans from Costoc. (In the freezer section.) Microwave for 5 minutes with 2 T of water in a bowl covered with a dinner plate (or if you have fancy dishes feel free to use those! lol)

Also, sister sent me a recipe for lettuce wraps. They are very similar to the recipe I've shared before, but the sauce is homemade sauce. If you want that recipe email me or I'll try to post it later.

I found Better than Boullion Organic Chicken Base at Costco. Same price, double the size.

Homemade is so vintage, and vintage is so hip right now.

Enjoy! Wish I had a photo to share.

cbw

Red Curry Chicken and Vegetables
From Courtney Wallin

2 tablespoon olive oil
1 small yellow onion, thin strips
1 cup carrots, thinly sliced
1 cup red potatoes (skins on), diced
2-3 boneless, skinless chicken breasts, 1 inch pieces
2 tablespoons cilantro, chopped

Curry Sauce
1 14 oz can light coconut milk
6 oz chicken broth (I use water + 1 tsp organic chicken base)
2 tablespoons canola oil
1-3 tablespoons red curry paste
2 tablespoons sugar (-/+ to taste)
1 teaspoon corn starch

1. Sauté chicken in olive oil over med-hi heat. When chicken is almost cooked, add carrots and potatoes. When veggies are almost finished add onions. Stir fry until veggies are tender.

2.Pour curry sauce and coconut over chicken and vegetables. Bring to a boil. Simmer for 3-4 minutes until sauce slightly thickens.

3.Garnish with cilantro.

Serve over brown rice.