If you are looking for quick, easy, and flavorful for dinner this is the dish. Curry is easy to make with the right paste and is something different to your typical veggie and meat quick dinner. I have enjoyed learning about asian food and how to build these flavors but sometimes a quick paste is the way to go.
Ingredients:
1 sweet potato
6 oz chicken breast
1/2 onion
1 clove garlic
1 full package of instant brown rice/1 cup or dried rice
3tbsps Massaman paste
2 cups of coconut cream
2 tbsps paprika
salt and pepper to taste
olive oil for cooking
Cook Time: 20 mins
Serving Size: 2
Calories: 348
Carbs: 55g
Fat: 8g
Protein: 18g
Recipe:
1. Cube sweet potato and chicken (salt after), dice onions and mince garlic
2. Bring a pot of water to a boil with salt and add rice/ if using instant rice put in the microwave (NOTE: 1/4 cup rice to 1 cup of water, Check the rice is cooked at the end by trying a grain - this should also be indicated by the appearance of small holes on the surface and all the water having been absorbed)
3. In a pan, heat oil and add onions, garlic and chicken on high
4. Once the chicken is less pink and more white add your coconut cream and massaman paste.
5. Add your sweet potatoes and turn to medium/low
6. Let this simmer for 7-10 mins
7. Drain the rice, when it is done, and scoop 1 cup into a bowl.
8. Cook until curry thickens to more of a sauce consistence and then add salt and pepper
9. Add half of your chicken curry on top of your rice and serve
Enjoy!
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