Today’s recipe is super easy and versatile. Have you tried Thai red curry paste with a can of coconut milk?
If your family is a “meat and potatoes” only family - don’t be afraid to try something new. This is a super flavorful combination and not too spicy.
Even if your people say “we don’t like curry” please try this dish ONE TIME. Maybe don’t call it curry. It’s different from Indian curry, which is usually yellow.
Leftovers freeze beautifully. If you’re cooking for one or two people this is a great recipe for you!
I’ve used this little jar with both/either stew beef and chicken breasts/thighs.
Here’s an easy recipe:
Bare bones recipe: meat, jar of Thai red curry, can of coconut milk. Everything else listed below is bonus.
Ingredients
2+ pounds stew beef, boneless chicken breasts or thighs (salt the meat!)
2 cans full fat coconut milk, maybe 1 - depends on how saucy you prefer
jar of Thai Kitchen red curry paste (the green is good too, they taste similar in my opinion but the red is prettier on the plate.)
giant onion, chopped - always and forever add an onion, amen.
3-4 cloves garlic, chopped
2 lbs sweet potatoes or carrots, chopped in 2” chunks
optional nutrition: after everything has cooked and just before serving, toss in a handful of something green like (frozen) green beans or a giant handful of spinach. Both will cook enough in the hot liquid just before serving. Or steam broccoli separately.
optional: add a can of roasted green chilies for extra spice
optional: replace one can of coconut milk with broth. Be sure to use at least one can of coconut milk though.
optional fancy: Add 1T fish sauce, 2T soy sauce and chopped or grated fresh ginger.
Serve over rice. Garnish with cilantro, green onions, and possibly nuts: cashews, peanuts or sprouted pumpkin seeds. My people like extra soy sauce and hot sauce.
Instructions
Slow cooker: dump everything in. Go low for 6-8 hours or high for 4-6.
InstantPot: With chicken: dump everything in. High pressure for 12 minutes (15 minutes if more than 2lbs chicken).
If using stew beef, I prefer to sear first (optional and brings mega flavor), use the chopped onions to clean the bottom of the pot, then add garlic and 1c broth or water and high pressure for 1 hour. Quick release then add everything else and high pressure again for 6 minutes.
If going to be away from home for a bit — start the meat and let it natural release while you’re away. Add the sweet potatoes and red curry paste and high pressure 6 more minutes just before dinner.
Oven: stir everything into a 2 quart baker with lid or 9x13 covered with foil. Bake 60 minutes for chicken at 350* or until sweet potatoes are tender. Depending on the tenderness of stew beef, the oven may take longer.
Serve over rice. Garnish with cilantro, green onions, maybe nuts/seeds.
FOR A GROUP
Once I made this for lunch for 30 hungry high school swimmers. I didn’t keep an official tally but it seemed that every person who walked in the room said, “Oh man! This smells amazing.” A few extra teachers even peeped their heads in the room and said, “What is going on in here?!”
Cut raw chicken in bite sized pieces for easier serving. When making this for my family, after it is cooked, a fork will tear the chicken apart. It’s not exactly shredding but it does come apart easily. It was easier to cut raw chicken than shred meat for 30 people. As for amounts, I think I counted 1/4lb chicken per person for the swimmer lunch.
I used the oven method when cooking for the group. I’d mixed the ingredients the day before and refrigerated the pans overnight. I didn’t account for the extra cold temp from the fridge and it just about ruined the timing of lunch! If you combine the ingredients beforehand, add an extra 30 minutes to cook time or be sure to bring everything to room temp before cooking.
Life is hard, food doesn’t have to be.
Julie
PS - Life is extra full this season. The frequency of this letter will likely reduce to twice a month instead of once a week.
PSS - Please add Thai red curry paste and coconut milk to your grocery list!