Creamy Chicken Curry
This chicken curry is packed with vegetables and cooked in a creamy coconut milk sauce with curry paste. Serve over rice for a satisfying meal!
Ingredients
- 4 cup chopped, mixed vegetables
- 2 chicken breasts
- coconut or peanut oil
- 1-2 Tbsp red curry paste
- sesame oil
- soy sauce
- garlic powder
- sesame seeds
- 1 13-oz can coconut milk
Instructions
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Chop up vegetables and cut chicken into cubes.
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Cover the bottom of a wok or skillet with coconut or peanut oil and turn the heat to medium. Add the curry paste and a few dashes of sesame oil and soy sauce. Stir together to form a thick sauce.
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After the sauce begins to heat up, add a few dashes of garlic powder and sesame seeds. Stir in the chicken and saute.
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When the chicken starts to cook around the edges, add the vegetables. Cook everything until the chicken is almost done and the vegetables are starting to turn tender.
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Shake the can of coconut milk to mix in the cream, then open and add to the wok. Bring the curry to a lively simmer and cook for a few minutes. Serve over hot rice.
Recipe Notes
Use your choice of vegetables, such as broccoli, green onions, carrots, peas, green beans, bell peppers, or any vegetable you'd like to try from your local Asian food market. Instead of chicken, you can substitute fish, pork, or shrimp.