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on: June 10, 2017 06:21:08 AM 
Started by Onyxnox, Message by Onyxnox
Relevance: 66.2%
This is a go-to easy week night recipe for me, and also an easy one to double and take as a pot luck for work.  It is easy, and tasty, and an easy meal to make by adding a tossed salad and rice.

It is a sweet, savoury curry, not hot (unless you want to make it hotter!).  The sauce is lovely over rice.

I just made a batch recently for a pot luck...

Northern Thai Curry Chicken
serves 4
1 tsp sesame oil
1 lb boneless, skinless chicken breasts, cubed
2 tbsp red curry paste (I often use a bit more, to taste)
1 tbsp curry powder (again, using a bit more to taste)
1/2 cup coconut milk
1/4 cup tomato paste
2 tbsp fish sauce
2 tbsp brown sugar
2 medium tomatoes cut into wedges
1 bunch cilantro, rinsed

Heat oil in wok or large pan.  Cook chicken to lightly brown outside.  Stir in curry paste and powder to evenly coat chicken.

Stir in enough water to cover (I actually find this to be too much water and enough to come up halfway is more than enough) and bring to a boil.  Reduce heat, cover and simmer until chicken is no longer pink.  Stir in coconut milk, tomato paste, fish sauce, sugar, and half of the tomato wedges.

Cook and stir over low heat until the sauce is smooth and creamy.  Mix in remaining tomatoes and cook until tender and warmed through.

More on my blog, including how to microwave cook the rice too - a useful way to do it when time is short.
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