This is a very basic recipe, it’s perfect for a weekday. I will post the longer version later (without using the paste).
-3 tbsp. Yellow Thai Curry Paste I used this (Mae Ploy Yellow Curry Paste) Most Asian markets carry this.
-1 10 ounce can coconut milk
-2 tbsp. brown sugar
-2 cups cooked white rice
-1 boneless skinless chicken breast, cut into smaller pieces as shown in the picture above
-1 tbsp. sesame oil
-1 tsp. red pepper flake
-1 tsp. garlic powder
In a medium sauce pan on medium heat mix together the curry paste, coconut milk, and brown sugar. Let simmer for 15-20 minutes uncovered and stirring frequently (the sauce will thicken, that’s a good thing). While the curry is cooking cook the rice in a rice cooker. Next, take your chicken and mix the sesame oil, red pepper flake, and garlic powder. Let the chicken sit for about 10 minutes. Take a skillet and put on high heat then put in the chicken and cook for about 7 minutes by this time the curry should be done and the rice should be done as well. Mix them all together, turn yourself around, and that’s what it’s all about.