KT Cooked It: Chicken Curry Stir Fry

HELLO OUT THERE! So glad to be back for another post. I'd like to thank those of you who have been checking my blog looking for more did-its (not to mention a apology for not having anything new for you for a while).

Right now I am on my surgery rotation, which is going really well, but also happens to be very time consuming. The days can be long depending on the cases that are going on. And there isn't always enough time in the day once I have gotten home to cook or workout, let alone craft!

However, today was an exception! Since I had time to cook, I took advantage of it, and tried my hand at making some curry chicken. Why curry, you ask? Honestly, I don't have any other explanation other than that I've always wanted to make it and I saw a little jar of red curry paste (yeah, I cheated) whilst at the grocery store today. I'm sure that there are way better homemade recipes out there, but if you want something super-duper easy, here is what I came up with!

What you need:
Vegetables to stir-fry - broccoli, onions, carrots, red and green peppers, zucchini
2 large chicken breasts, cut into bite sized pieces
1 jar of Thai Kitchen red curry paste
1 can organic lite coconut milk
Agave nectar for sweetening
Tapioca flour for thickening

First, to make the sauce, I poured the can of coconut milk into a measuring cup so that I could stir it together since the contents seem to separate. I wasn't sure how much I was going to use, but I ended up using the whole can. Next, I poured the milk into a small pot, and brought the coconut milk to a simmer on med-high heat on the stove.

Once the milk was simmering, I added 2 Tbl of the red curry paste to the milk, stirring it in gently and allow the sauce to sit on medium heat. 

I tasted the sauce and it seemed a little bitter, so I actually added about 1 to 2 tsp of agave nectar to make it a little more sweet. I also added 1tsp of tapioca flour to thicken the sauce.

While the sauce was simmering, I started stir frying my veggies in a little olive oil. 

I used a separate frying pan to saute the chicken, which I then added to the veggies. Finally, I added the sauce and let the whole dish simmer on low for about 10 minutes. 

It was pretty much delicious, and I'd argue pretty healthy too! I actually added some cumin on top of my serving, which gave it a little kick. Also, I put Eric's helping over brown rice, so if you're into the rice thing I've heard on good authority that the chicken curry stir fry goes great on top :)

Thanks again for stopping by!

I'm looking forward to writing future posts on my half marathon training that I've just started with my sister as we get ready for our first race this April, so come back for crafts, food and fitness over the next few weeks!

Cheers!