Tuesday, May 6, 2014

Easiest Curry That I Love

I would post a picture, but I'm just too lazy to go into my kitchen and try to style a bowl of green curry (cause that's the kind I made tonight) into something appetizing looking.

It is the yummiest thing, in my opinion, but not the prettiest.

I put carrots and potatoes in it, because that's what I always have on hand, and because I'm always annoyed (when we order curry at our favorite Thai restaurant) that there is only ever one big huge potato in the entire dish. I like potatoes, dang it. Give me more potatoes! One of these days I'm going to add onions, but my children would REALLY not want to put it in their mouths if I did that, and I do not want to discourage their new-found love of curry even a tiny bit.

Anyway, here is how I make it. It is probably not at all authentic, but I live in a town where there are no ethnic food markets. And I love it, so who cares about authenticity?

2 cans coconut milk
1/2 bunch cilantro
Curry paste (red, green, or yellow - whichever you prefer - and as much as you like...I usually use 3 TBSP of yellow or green, cause we like it really mild, and I don't like red curry)
3 TBSP (or so) brown sugar
raw chicken - cut up in bite-size pieces (as much as you like - I use one really big chicken chest)
vegetables (like I said, I use carrots and potatoes - yukon gold are my favorite)

Blend the coconut milk and cilantro until liquified. Pour it in a big pot and add the curry paste and brown sugar. Bring it to a boil and add the chicken and vegetables. Cook until everything is cooked and tender (about 30 minutes). Serve over Jasmine rice. And with naan. Mmmmm....naan...

*It needs salt, but I only add a little to the pot, because we all like to salt our own servings, but you could salt it as much as you like.

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