I wish I had a fabulous photo to share with you for this recipe, because it’s FREAKING FANTASTIC!! But alas, I was so intent on eating it as fast as I could, all I managed to take the time to do was snap a shot with my cell phone.
I will make it again soon, and try to get better photos then, but I could not wait to tell you about how awesome this dish was. And urge you to go try it as soon as possible.
I should probably explain WHERE I found this recipe, shouldn’t I? I read it on Pioneer Woman. She is one of my blogs that I visit every single day. I honestly don’t pin as many of her recipes as I used to, but when I saw the title of the post, I didn’t even look at the recipe before I pinned it.
I had never had curry (that I knew of?), so I really didn’t know what to expect. I thought I had read that it was spicy? Or at least that was my impression of it. I was very surprised that to me, it was NOT as spicy as I thought. I used a little jar of red curry paste that I found in the chinese section at Walmart. While I was in that section, I also grabbed a can of the baby corn and a can of sliced water chestnuts, because I love them.
It was a really quick meal, I would say the thing that took the longest was waiting for the liquid to reduce. Seriously though? It smelled DIVINE! It was all I could do to not eat this with a spoon out of the pan while it was cooking!
While it was simmering, I made some minute brown rice– next time I want to try it over white rice. I think that since brown rice has more flavor, that it took away from the curry. White rice really has no flavor to compete with, so I think it would just EXPLODE in your mouth.
** I added the can of corn and can of water chestnuts while I had the sauce simmering– they basically just needed to heat up. I also used a few tablespoons of the red curry paste, instead of curry powder, and I did not use the basil.
I will be making this again and again (whenever Nate isn’t home- ha!). Aaaand now I’m starving!
Let me know if you try it!
Printable recipe HERE.