Curry Garden Recipe

recipeVirginia HartComment

My friend recently cooked this incredible & flavorful dish -- and since he was nice enough to share his secret recipe, Little Lady is delighted to share it with you! It actually looked easy enough that I *might* be able to tackle it on my own. You should give it a try!

Hutchins Curry Garden Recipe
*For 2-3 people.
1 1/2 chicken breasts (cut into small bite size pieces)
1 can of coconut milk (13.5 or 14 oz)
1-2 tablespoons of red curry paste
1-2 tablespoons of fish sauce
2 tablespoons of brown sugar
1 red bell pepper (sliced)
1 small yellow onion (sliced)
8 baby carrots (or one big carrot) (sliced)
2 teaspoons lime juice
1/3 cup chicken stock
handful of bamboo shoots
red pepper flakes
fresh basil
*serve with 1 cup rice.

Put the coconut milk and red curry paste into a wok (or big pot) and let it simmer for 5 minutes. Add the fish sauce, brown sugar, lemon juice, chicken stock and chicken into the mix. Let these ingredients simmer for 7-8 minutes. Finally add the bell pepper, onion, and carrots and allow it to cook for an additional 2-3 minutes. Garnish with the bamboo shoots and fresh basil. To kick up the heat, add red pepper flakes to taste. The beauty of this dish is that you really can add whatever you like from a veggie perspective. I've cooked it with sweet potatoes, tomatoes, eggplant, green beans, zucchini, basically anything. Don't sweat if you don't have any ingredient after the first five. Those create the base of the meal. You can buy fish sauce at most grocery stores in their international section. Beyond that, people sometimes add garlic, kaffir lime leaf, oil, or shrimp to mix this up.


until next time,