This is one of those recipes we like to go to quickly. Cook some chicken, throw in some veggies, add the curry paste and go.

You’ll have coconut milk left over. Often I don’t use a whole can of milk right away. I usually store the remainder in the fridge with a cover, and use it throughout the week. I often use it to thin canola mayonnaise for such purposes as tuna salad or homemade dressing. Enjoy!

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