Curry is like soup, you can add whatever veggies that you have on hand. Hope you enjoy one of our family favorites.
1 can Lite Coconut Milk
2 Tbsp Yellow Curry Paste
1 Tbsp Fish Oil
2 potatoes, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion chopped
1 cup crushed or chunks of Pineapple
3 Chicken Breasts, diced
2 Tbsp Sugar
Salt to Taste
Green Onions (only the green part)
I first start by cooking my potatoes in a little water to soften them so that they are up to speed with the rest of my vegetables. After they are starting to soften, I pull them out.
Pour 1/2 a can of coconut milk into a big pan. Add in curry paste and fish oil. If you don't like things very spicy cut back on the amount of curry paste. If you like things hot, then add a little more. I like things medium hot and 2 Tbsp was perfect. Stir in the curry paste, until it is dissolved. Add in the potatoes, bell peppers, onion, and pineapple. Bring to a boil.
Add the rest of the coconut milk along with the raw diced chicken. Let the chicken cook for about 8 minutes. After 8 minutes add the sugar and turn to low. Cover the pan with a lid and let it simmer. It's good to let everything sit and absorb the flavor of the curry. Simmer on low for at least 15 minutes. Salt to taste (I usually add about 1 Tbsp). Serve over rice and sprinkle with green onions.
**You can easily make this vegetarian. I have substituted black beans for the chicken and it tastes just as good.