This curry tastes like restaurant quality, but it doesn't have all the labor intensive spices and ingredients that makes it practically impossible to do in a short time. However, you won't notice the short cut in it's flavor. This recipe short cut was given to me as a tip by a Thai chef, who uses this short cut all the time. And it tastes fabulous!
The tip she gave me comes in a can (sshh), Maesri Penang Curry paste. It's the size of a can of tuna and it's packed with flavor. I got my can at an Asian market, but check your ethnic section in your grocery store. Or Amazon does carry it too. Even if it doesn't say Penang Curry, look for any yellow curry paste.
Add the contents of the can of paste to a medium sized stockpot, and pour in 1 can of coconut milk (15 oz). Fill the coconut milk can with water and add that to the stockpot. Bring to a simmer, add large diced chicken breast and simmer for 15 minutes on low. Add a pinch of red pepper and shut of the stove. You can serve it above as is, sprinkled with chopped green onion. Of course, it's even better with good Naan bread to sop up some of the sauce.
Or you can add sliced red pepper along with your chicken to cook and serve over cooked basmati rice. Add a sprinkle of of cilantro at the end.
It's wonderful either way and it tastes really yummy.
I'm linking to Rattlebridge Farm's Foodie Friday here ~