What you'll be getting:

Red Curry

Per Serving

1 c curry simmering sauce (red chili paste, Berbere Ethiopian seasoning, coconut milk, chicken broth, salt, nutritional yeast, onions, tomatoes)

100 g chicken thighs

120 g veggies (carrots, beans, eggplant, zucchini, onions) 

1/4 c rice 

1 t Berbere seasoning powder

Equipment needed:  1 simmering pan or pot, pot of water

In a pot, bring water to a boil. You don't need to measure the water as you will be draining the rice like pasta. Just make sure you have enough water in the pot for the rice to boil freely and not boil over. 

In another pan, start heating on high. When hot, add the chicken. Set a timer for 5 minutes. 

Stir chicken around, because it is cut so small it will cook quickly. When it looks fully cooked, around 2-3 minutes, add the veggies. 

After you have added the veggies, place a lid on the pot, this will steam the veggies. 

Simmer the curry for 15 minutes. 

When your 15-minute timer has finished, the curry will be ready. The curry is reatively mild, if you prefer a spicier flavor I recommend dishing the mild servings first, then adding the Berbere. Season to your preferred spiciness. From start to finish this dinner takes 20 minutes. Enjoy! 

Cook for the remaining time on the timer. When it goes off, add the simmering liquid. Lower the temperature. I cooked on #3.  

You can leave the lid off for the simmering. By this point, your water should be boiling. Add the rice and cook for 12 minutes. When the 12 minutes has finished, drain the rice and place back into the pot, cover with a lid so that it stays warm and absorbs any excess liquid.  

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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