italian chicken curry
one onion
one enormous clove of garlic
two chicken breasts
brocolli, peas, veggies of choice.
one can coconut cream/milk.
two large dollops tomato paste (3/4 of a small can)
hot pepper flakes
salt, pepper, basil, red pepper flakes, chili sauce (the korean kind) and fish sauce if possible.
two heaping teaspoons sugar (brown is best)
one or more cups veggie stock.
preparation:
mostly like stir fry: divide and conquer 2 breasts of chicken into small pieces. salt them and pepper them. then stick them in the skillet and try to kill them. take them out, then do the same thing with the onion. put the garlic in a bit later, once the onions have died. put back in the chicken, then add coconut cream, tomato paste, some sugar and veggie stock. simmer like crazy until your rice is done and you like the consistency.
some things that should probaly go in it but that i didn’t have around:
red curry paste (or green. whichever)
fish sauce
cilantro
garlic
peas/corn
the key to this recipe is that it’s on the back of the thai kitchen red curry jar, but you can ad lib and still get away with it.