I have really been craving curry. I really wanted to run out to the store and get all my favorites to make it. That is not usually the most economical way for me to cook or shop! My Esther challenged me to make it with what I had at home! I searched through my cabinet, fridge, and freezer and this is what I came up with. I must say that I have a new found love for coconut milk and I’ve been looking for yummy reasons to use it. My husband is gluten-free so this is something he too can eat. So using what I had on hand this is the recipe I created. It was so easy and yummy that I will definitely do this again. This could easily be a great way to experiment and use up leftovers from your fridge and create something totally new.
Easy Red Chicken Curry with Vegetables
3 cooked and chopped chicken breast
1 bag of frozen cauliflower, broccoli, carrot blend (steam in bag) steamed for 4 minutes
1 red onion chopped
3 cloves of garlic
1/2 cup chopped colorful bell peppers
1 can of coconut milk (13.6 oz.) or more if you like
Red curry paste 2-3 Tablespoons
1 Tablespoon of chopped jalapenos
Cilantro – Chop a few sprigs and sprinkle on top or stir in
In a skillet saute the onions, garlic, and peppers in a bit of olive oil. Add your veggies and chopped chicken. In a small pan heat, your coconut milk with the curry paste added to it. After it is heated pour the coconut milk mixture over the chicken veggie mixture. Heat through. Serve hot in bowls!
Now I’m challenging you to create something from what you have on hand! Share with me what you create!