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