I was in the mood for some Thai curry, but the last time I had followed a recipe I was really disappointed as it seemed to have too little flavor and way too much fish sauce. This time I decided to start slow and taste my way through until I found the flavor that I wanted. The result was perfect and had me craving for more the next day.
- about 3 large chicken breasts, cut into bite size pieces
- 2 tbs. oil
- 1 cup cashews
- 12 ounce frozen vegetables of choice
- 14 ounce can coconut milk
- 2 tbs. red curry paste (Thai)
- 2 tbs. brown sugar
- 2 tsp. fish sauce
- 1/2 cup water
Heat oil in skillet. Fry cashews until golden. Add chicken and fry few minutes. Add coconut milk, curry paste, and brown sugar until incorporated completely. Add fish sauce, water and vegetables. Simmer slowly until chicken is cooked and sauce is to desired consistency.