Red Coconut Curry

photo and recipe courtesy of Mrs. Harding Cooks.

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes

1/4 medium onion, sliced
1 large carrot, sliced
1 potato, diced
1 can coconut milk (around 14 oz)

1-1 1/2 Tbs red curry paste
1-2 Tbs brown sugar
1-2 tsp salt

cooked hot rice

optional:fresh basil or cilantro, for serving

In a large saucepan, whisk coconut milk and 1/2 Tbsp curry paste (add more paste to desired taste, I used about 2 Tbsp). Simmer over medium heat for 5 minutes, stirring often. Add brown sugar and salt to taste. (I added 1 Tbsp sugar, 1 tsp salt.) Add vegetables and 1/4 cup water. Simmer for 5-10 minutes, stirring occasionally, until vegetables are cooked.

In a large saucepan, saute chicken and onion in a little olive oil until chicken is no longer pink. Add chicken and onion to curry, stir together.

Serve with rice, garnish with fresh basil or cilantro if desired.

Makes 3-4 servings.