Weeknight Red Curry
I love any kind of curry, but some of them can be too complex to whip up on a weeknight. This red curry is suited for a standard busy night. Not too much time or too many ingredients.
Ingredients:
2 tbsp coconut oil or ghee
1 large chicken breast
Salt
15 oz can chickpeas
2 tbsp red curry paste
13.5 oz can coconut milk
1 red bell pepper
1 small zucchini
8 oz spinach or arugula
Pepper & curry powder
Sugar & fish sauce to taste
Cilantro and lime for garnish
Serve over basmati rice
Products I use:
-Kitchen Scale: https://amzn.to/3qGPBwL
-Tojiro Chef's Knife: https://amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: https://amzn.to/3fH6YHz
-10" Cast Iron: https://amzn.to/3Ks9f7o
-Air Fryer: https://amzn.to/3GLj7ab
-Duxtop Induction Burner: https://amzn.to/3nBvyh9
-Garlic Press: https://amzn.to/3qFKyN0
-Potato Ricer: https://amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: https://amzn.to/3nFQjIO
-Instant Read Thermometer: https://amzn.to/32D84kK
-Candy/Frying Thermometer: https://amzn.to/3qHlzJb
-Microplane zester: https://amzn.to/3KBBAHV
-Vacuum sealer: https://amzn.to/3Y5sLxZ