I know what you’re thinking… my kids will never eat curry!  If you are the average American family, then chances are you have not had curry for dinner, but what are the reasons? Is the preparation too time consuming?  Think it’s too spicy?  Sometimes we get stuck in a rut, eating the same old things and I must admit, I am guilty of it as well.  Sometimes I pop some chicken nuggets in the oven and we’re good to go for dinner that night.  Wouldn’t it be worthwhile to make dinner exciting and homemade – all while being easy and stress-free?

Thai Kitchen sent me a  ”curry kit” below, but there is no need to go to a specialty store for wacky ingredients, you can pick these items up at your local grocer.

Yes, you too can make curry for your family using these products and a pre-cooked chicken (I like buying rotisserie chicken). Follow the simple steps below!

Red Curry Chicken

Ingredients

• 1 can Thai Kitchen Coconut Milk, divided
• 2 Tablespoons Thai Kitchen Red Curry Paste  **You may want to use less of this if you have children.  I used 1 Tbls and it was just right**
• 1 Tablespoon brown sugar
• 1 pound cooked, boneless, skinless chicken
• 1/4 cup chopped Thai basil ** I did not have this on hand, so I substituted reguar basil.  I am not sure how different they are!**
• 2 Tablespoons Thai Kitchen Premium Fish Sauce ** next time I make this curry, I will only use 1 Tablespoon**

1. Bring 1/2 of the coconut milk to a simmer in large skillet on medium heat.  Stir in curry paste until well blended.  Add remaining coconut milk and sugar; bring to boil.  Reduce heat to low; simmer 5 minutes.
2. Stir in chicken.  Cook 3 to 5 minutes or until chicken is heated through. Stir in basil and fish sauce.
3. Serve with cooked Thai Kitchen Jasmine Rice.