This is very quick weekday meal ,perfect for those of us who get home late and are then rushing to get a meal on the table before it gets too late. I served it with Udon noodles but steamed rice would be just as good. You could substitute the chicken for tofu as a vegetarian alternative. Because I had little time I also used store brought red curry paste, buy a good one as it lasts for ages. If you have more time I would recommend making from scratch, there are lots of good recipes online.
Chicken Red Curry
- 1 can light coconut cream (400g)
- 3 tablespoons of red curry paste (more if you like it really hot)
- 3 chicken breasts , cubed (or a block of tofu)
- 2 small orange sweet potatoes,cubed
- 1 cup cherry tomatoes
- 1 tablespoon fish sauce
- 1 red onion sliced
- 1 tablespoon olive oil
- 2 handfuls of baby spinach leaves
- 2 tablespoon chopped fresh coriander
Add sliced red onion to a pan with 1 tablespoon of olive oil and lightly fry for 2-3 minutes then add the red curry paste and fry for a further minute. Add cubed chicken and sweet potato and fry together for a minute or two then add coconut cream and fish sauce. Once the coconut cream comes to a boil turn the heat down and simmer for 15 minutes then add whole cherry tomatoes and simmer for a further 10 minutes. Just before serving stir in the spinach leaves. Serve over hot udon noodles or steamed rice with a sprinkle of coriander.