Red Curry Chicken

Name: Red Curry Chicken
Yield: serves 2
Ingredients: Canola oil spray; 1 cup basmati rice; 1/2 to 3/4 pound chicken breasts or thighs; One 14-ounce can coconut milk, light or regular; 2 to 4 tablespoons red curry paste; 1 1/2 teaspoons fish sauce; 1 teaspoon light brown sugar; Zest of 1 lime, or 1/4 teaspoon lime juice; 5 to 10 fresh basil leaves, stems removed, or 1 teaspoon dried; 2 carrots, sliced into coins; One 15-ounce can chickpeas, drained and rinsed; 2 large handfuls fresh spinach, or one 10-ounce package frozen

December 9, 2011

Convert this recipe to vegetarian by replacing the chicken with cubes of extra-firm tofu or a 15-ounce can of drained lentils or other beans. Try substituting sweet potatoes for the rice and include eggplant cubes for a truly Indian flair. Notice this recipe does not use water to hydrate the rice because the coconut milk in the curry sauce is enough liquid. I find very little difference between regular and light coconut milk in Glorious One-Pot Meals, so use whichever you prefer. You can find red curry paste in the Asian section of your supermarket along with fish sauce and coconut milk.

Recipe notes

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