Curry has become a dish I cook regularly and the fun thing is, it turns out different almost every time because I like to try different things with it. Feel free to get creative with this dish, its hard to mess it up!
The recipe below is just one of the ways I make curry. I almost always use Trader Joe’s Thai Red Curry Sauce because it tastes the best out of all the pre-made curry sauces I have tried. I love making it with quinoa because it’s healthy but I have also tried making it with brown rice and orzo. Let me know if you try something else!
The trick to making this curry taste so good is allowing it to simmer for 15-20 minutes or more once you have added everything. This lets the chicken and quinoa absorb the flavor of the sauce. I’ve found that this curry is even better the next day, so I like to make extra so that I’ll have leftovers.
4 boneless, skinless chicken breast halves, cubed
1 jar of Trader Joe’s Thai Red Curry Sauce
1 can of coconut milk
Quinoa (follow the directions on the bag to prepare 1 1/3 cups)
In a skillet, brown the chicken on high for 2 minutes on each side. Cover and cook for 5 minutes. Add the curry sauce, coconut milk and prepared quinoa, stir. Cover and lower the heat to a simmer. Cook for 15-20 minutes, stirring occasionally.