26 April 2013

Red Curry Chicken Sauce

I've adapted the Red Curry Soup recipe to a saucier consistency. Trial and error. Eventually, I concluded that canned unsweetened coconut milk is worth the extra calories as it is creamier and sweeter than the Trader Joe's version of drinkable coconut milk.

1 lb. Chicken breast, raw; 1" dice
2 T. Olive oil
1 med. Onion, diced medium
1 clove Garlic, diced finely
3 T. Red curry paste (hot, concentrate for sauces)
1/4 cup White raisins
1 cup Sweet potatoes, peeled and 1/2" dice
1-1/2 cups Muir Glen Organic diced tomatoes, drained
1 can Tomato sauce (8 oz)
3 cups Organic baby spinach
2 cups Coconut milk
1 cup Peas, fresh or frozen (thawed)
Jasmine Rice

  1. Heat olive oil in large sauté pan
  2. Stir fry chicken breast pieces, just until no longer raw
  3. Add a bit more olive oil, if necessary
  4. Sauté onions and garlic with chicken pieces
  5. Add potato pieces
  6. Stir in red curry paste for one minute
  7. Stir in raisins
  8. High simmer for 10 minutes, or until potatoes are tender but solid
  9. Stir in spinach until begins to wilt
  10. Add tomatoes and tomato paste
  11. Stir in coconut milk
Simmer while you prepare rice (optional addition)

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