First we need to prep our veggies. I like my veggies chunky for curry, but let your conscience be your guide. 🙂 Slice your carrots in thick slices at an angle. Then cut in half the sugar snap peas.
Wash, remove the seeds and large dice your peppers. The bigger the better!
Wash your lovely Yukon golds, and cut them into the desired size of slice.
Next for the onion. Large pieces again.
I had a little bit of corn left over from the last Winder Farms produce box, so I cut the corn off the ear and tossed that in too! Yum!
Now for the SUPER complicated part….. Just kidding this is so so so easy! Put a little toasted sesame oil in a large skillet and heat it up over medium-high heat. Add some red curry paste. (You can find this at any Asian market.) It’s worth the trip I promise. Once you cook with it, it will become a regular pantry item. 🙂 Red curry paste is super spicy. If you want it on the mild side add 2 teaspoons. If you like to sweat a little like me, add 1 tablespoon or more. Oh baby! This is gonna be good. Saute the red curry paste for a few minutes to let the flavors intensify. Then add your chicken.
OK, I am lazy so I picked up a rotisserie chicken to add to my red curry dinner. I know, everything should be made from scratch…. not! I love doing this. It saves me tons of time in the kitchen and I swear its cheaper than buying chicken breasts at the store.
Add your cubed rotisserie chicken and saute it with the sauce. This will enhance the flavor of the meal even more. But, if you forget to do this don’t worry about it! It will still be good if you add the chicken later on. If you are making this vegetarian style, just saute the paste then continue making the rest of the sauce. Easy-peasy.
Add the Yukon gold potatoes, peppers, onions, corn, Thai basil (optional) and chives (optional). I love the flavor the fresh herbs gives to the sauce, but we can’t all have 4 giant chive bushes now can we?