July 13, 2015

The other night, while R. was out of town, I wanted something really tasty for dinner, but that wasn’t takeout and that didn’t require me to spend an hour prepping and cooking. Enter: this curry recipe. It’s a riff on this one, and it comes together in all of 10 minutes, especially if you use the frozen brown rice I mention below, which is simply steamed in the microwave. The night I made it, I had some leftover chicken that I wanted to use up, so I threw that in, but when I make it again I think I’m going to skip that part–it tasted better with just the veggies. Also, you’ll definitely have leftovers, and I can attest that they make a fantastic next-day lunch.

Here’s the recipe, if you’d like…

1 bottle Trader Joe’s red curry sauce
1 can coconut milk
1 sweet potato, peeled and cut into chunks
About 1 cup frozen peas
Shredded cooked chicken breast (or peeled and deveined shrimp) (both optional)
1 bag Trader Joe’s frozen organic brown rice (or 1 cup brown rice, cooked on the stovetop)

In a saucepan, combine curry sauce and coconut milk; stir to combine. Turn heat to medium-high, add sweet potato, and bring to a boil. Reduce heat to a simmer and cook until sweet potatoes are tender, about 10 minutes. Stir in peas and chicken, if using, and cook until heated through.

In the meantime, cook the rice according to package instructions (the frozen rice takes about 3 minutes in the microwave; if using uncooked brown rice you’ll want to start it way in advance).

Spoon curry over rice and serve immediately; again, this makes a lot so you’ll have plenty of leftovers!

P.S. My favorite Trader Joe’s buys–adding that brown rice and curry sauce to the list!

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