My kids love curry night. We love to make either a yellow or red Thai curry from time to time. It’s a sort of homage to our years living in Thailand.
I just make a quick curry by quartering an onion, adding some small fingerling potatoes, and bias cut carrots to some heated oil in a pan. I let that stir fry a couple minutes. Next, I add diced raw chicken breast and give that a stir around until browned. To keep it simple, I use a jar of curry sauce and a can of coconut milk. I let that simmer until the veggies are tender, and then serve over rice.
Yellow was our curry of choice this time.
And last night, I let Jasper do all the cooking.
He was fairly pleased with himself.