This is not so much a recipe as a loose set of instructions for you to interpret as you will.
- Finely chop an onion and a clove or two of garlic and saute until softened. Add curry paste to your taste preference and cook until it smells great (a minute or so).
- Add the chicken to the pan and stir fry until cooked, then add the vegies, a tin of light coconut milk and 1/2-1 cup of chicken stock (I use water and stock powder).
- Cover the pan and simmer until the vegies are all cooked through.
- Serve over cooked basmati (or some other!) rice.
There you go. Simple. Fuss free. Delicious. Fairly inexpensive. Just the thing for a busy, hungry family.