1Essentially, follow the instructions on the can. Variations:
2In step 1, where it says 1½-2 cups of coconut milk, I just pour in about 1/3 of the 525ml can.
3In step 2 where it says 2 cups of coconut milk, I just pour in the remaining 2/3rds of the can.
4I basically cook the mixture until the potatoes are tender and not al dente. By then, everything else is cooked.
1No self-respecting curry connoisseur uses minute rice. I use Jasmine rice.
2The Jasmine takes 20-25 minutes to cook in a rice cooker, but if you start it about the time you add the chicken, it should be done by the time the potatoes are tender.
Other optional additions: bamboo shoots (the more you put in, the less onions you may wish to add), carrots, cauliflower, fresh mushrooms (sliced), etc.
I just kind of play it by ear. Once the chicken is in, I just add a mixture of the above ingredients until the mixture looks like it has a decent amount of stuff. Keep in mind that the curry gets a little thicker as it cooks, so don’t overdo it.
*Image attribution: Used under Creative Commons license from: https://www.flickr.com/photos/ilovememphis/
June 4, 2016
Although I use canned curry paste, I included this article to describe how I prepare it.
- Prep: 45 mins
- Cook: 45 mins
- Yields: About 4 servings