Description
This will probably be the fastest curry you’ll ever make.
From Natalie Perry of Perry’s Plate.
Ingredients
- 4 cups To 5 Cups Cooked Shredded Chicken
- ¼ cups Red Curry Paste
- 1 teaspoon Sea Salt
- 2 Tablespoons Lime Juice
- 1 Tablespoon Minced Fresh Garlic
- 1 Tablespoon Fish Sauce
- 10 ounces, weight Shredded Carrots
- ⅓ cups Chopped Fresh Cilantro
- Hot Jasmine Rice, For Serving
Preparation
Heat chicken in a large skillet over medium-low heat. Cook chicken gently until most of the pan juices have cooked out, about 5–8 minutes.
Whisk together curry paste, salt, lime juice, garlic, and fish sauce. Pour mixture over the chicken. Add the carrots and cook for another 2–3 minutes. Stir in the cilantro, and serve over hot rice.
