Another perfect dish for me & my family.
I felt like Jack Sprats wife last night as my husband handed his plate to me and said: "I don't like the vegetables in my Curry." I was expecting this- Half the reason I hadn't made myself a plate yet.
So the picture above is of my food (why you can't see any chicken).
And- I'm admitting this before I get called out on it....
There's a JAR of curry in this recipe.
If you want to make curry from scratch, its no more difficult than taking a can of coconut milk and adding curry paste to it. I suggest lemongrass and thai basil in addition to the base.
Again... not what this was today though, but simple and really tasty.
For this recipe I used about 1.5 lbs Bone/Skinless Chicken Thighs, cut into strips with kitchen shears.
My vegetables were a fresh 'stirfry' mix plus I added the remaining bell peppers from Sundays dinner.
And of course the dreaded curry sauce (in a jar). I got it at Costco.
Wok the chicken with a bit of oil until cooked thoroughly.
Add about 1/4 c water and all the vegetables. I covered everything with the biggest lid I could find so that the veggies would steam for just a minute. Then, I added the curry and mixed together to get completely heated. Serve over rice or noodles.