The trick to curry is the curry paste. Becca and I were lucky to find a brand we really like called Maesri. This recipe was done with green curry paste, but we have also used their red and yellow pastes, both of which are excellent
First we cubed a chicken breast and chopped some broccoli.
We then simmered the curry paste in a pan of coconut milk for about 5 minutes with a lid on. We use Trader Joe's Light Coconut Milk. Our ratio is one can of coconut milk (14oz) to just less than a full can of curry paste (amount pictured below). This is just our preference based on how much curry flavor and spice we like, so variations to this are fine.
After the coconut milk and curry paste has simmered for 5 minutes throw in the broccoli and chicken. Continue to simmer with the lid on until the chicken is fully cooked.
Remember, this recipe works great with any vegetable or protein that you may want to include. The night we did eggplant, broccoli, and tofu in yellow curry was particularly delicious.
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