Ever since Laos I’ve had this constant hankering for good curry. For most folks that means shelling out money at a restaurant to get some overly sweetened soup.
I’m on a quest for a delicious curry that brings me right back to Vientiane.
Lobo is the brand of curry paste I used this time. It tastes pretty standard. Once I’ve tried the other kinds I’ll figure out which is my favorite.
Heat up some coconut oil and stir fry the curry paste until it’s mixed pretty well in the oil and the smell fills your kitchen.
Frozen chicken is easier for me to deal with and I don’t have to deal with it going bad before I have time to make it. Deal.
Add about half a can of coconut milk before the chicken. Add potatoes at this stage if you eat them. I like sweet potatoes.
Add the rest of the coconut milk and veggies of choice. Again, I choose frozen for my convenience. Serve when chicken and potatoes are cooked through.
Most curry pastes suggest adding water but I choose not to.