Red Coconut Curry

1 can Coconut Milk (i have used lite and didnt notice a difference)
Red Thai curry paste (found in the asian aisle at any grocery store)
2 large carrots, sliced
2 medium potatoes, peeled and cut into cubes
2-3 boneless skinless chicken breasts, cut into 1 inch cubes
3 Tbs Brown sugar
1 cup heavy whipping cream
Salt and Pepper to taste
Oil for cooking chicken

1. In a large saucepan, whisk coconut milk and 2 T of red thai curry paste over medium-high heat for 5 minutes, stirring constantly.
2. Add 3 T brown sugar and continue to stir until sugar has dissolved.
3. Add 1 cup heavy whipping cream, and continue whisking another 5-10 minutes to thicken.
4. Add salt and pepper top taste.
5. Add vegetables and let simmer on medium (while you cook the chicken)
6. Cook chicken part way in frying pan with a little bit of olive oil until browned with the inside still a little pink. It will cook more in the pot. Season with salt and pepper.
7. Add chicken to pot and stir, adding salt/pepper/sugar/thai paste if it needs it.
8. Let simmer another 5 minutes before serving.

Serve on top of cooked rice.




I like to add more veggies to this dish. Zucchini, peas, mushrooms, and bell peppers. I have also been cooking my chicken in my instant pot with coconut milk and curry paste. Then i just add the chicken when its done, and voila!