![]() Roast or sauté some veggies on the side – like fresh green beans or broccoli.Add some frozen veggies right to the pan with the chicken, potatoes, and sauce – like frozen peas or carrots.If you want a little nutritious boost to add to this powerhouse, you have options! And then it’s just blend up and store in a jar and ta-da, curry paste at the ready! How To Add Extra Veggies You’ll rehydrate some Thai chilis, you decide on the spice level. You’ll roast up some aromatics first, like a whole bunch of garlic, some ginger and some shallot. We’ve been known to scrape a pan or two of cold curry in the morning as, like, a pre-breakfast. Like, maybe tomorrow for breakfast? (Seriously, don’t knock it until you try it. It takes a little time to come together, but it’s a big batch and then that is on hand for the next time your yellow curry craving strikes. Green, red, yep yep…but that beautiful golden deliciousness, where art thou?! Well, homemade yellow curry paste it is then. We don’t know about you, but sometimes that yellow curry paste is hard to find in our go-to stores. Add in a little splish splash of fish sauce and a sprinkle of brown sugar to really make it sing. Pour that luscious coconut cream in there with a bit of water and let it simmer away until the chicken and potatoes are cooked. Then, toss in your chicken and curry paste and let that do it’s thing. ![]() Grab a skillet or a large pot and get your onions going first over medium heat until nice and fragrant. Once you’re in curry paste business, this lil’ treasure is so so easy to make.
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