INGREDIENTS
1 can coconut milk
2 tbsp red curry paste
2 small heads broccoli (and/or other veggies of choice: carrots, onions, red peppers are common)
1 can chickpeas, rinsed and drained
1/2 tbsp cornstarch dissolved in 2 tbsp cold water
Optional
minced garlic or green onion
cooked chicken breast, cubed OR cooked deveined shrimp
INSTRUCTIONS
1. Saute vegetables (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. Vegetables should soften but may still be tender-crisp.
2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas. Add chicken breast if desired.
3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
credit: pinchofyum.com