A simple and quick spicy Thai Red Coconut Curry with Chicken dish that is healthier and tastier than take-out.
When I am short on time, curry is one of the first things I think about making since it comes together in minutes but tastes like it has been cooking all day. The secret, of course, is in the curry paste. I am lucky to live in a large city with a substantial Thai population so I normally buy homemade curry pastes, but there are some pretty great supermarket options as well. And with a few simple tricks, you can elevate any store bought curry paste into a rich, creamy, delicious dinner that is as good as any take-out curry. Allit takes is adding some extra garlic, ginger, shallots, brown sugar, lime juice, and fish sauce.
This recipe is meant to serve as a base recipe, so plan on adding in your favorite veggies. You can also substitute in tofu or shrimp for the chicken.
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