This quick and simple curry is the perfect recipe to add to your list of easy dinner ideas. You can use many of the basic items you already have in your fridge. It is a great way to spice up leftovers from a rotisserie chicken or any other meat. Want to make it vegetarian? Use tofu, potatoes, or garbanzo beans instead.
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My kids love this curry. My son loves it over brown rice, and my daughter loves dipping it with some naan bread (she’s more of a white rice kinda girl like her mama). They are not fans of all curry, though. Ones we tried (home-cooked and restaurants) are either too spicy (even if it’s mild) or too creamy.
The secret to this curry is Mike’s Organic Curry Love – Yellow Thai Curry Paste. I discovered this on Thrive Market, where I have found many great things to try.
If you are looking to try out curry with your kids, this is a great one to start. Not only it’s easy to cook (yay for the evenings when you need a quick dinner), it is tasty but not spicy.
To make this quick and simple curry, I used meat from a rotisserie chicken I had leftover. I chopped it up with my veggies, and it was ready. You can repurpose any leftover meat, like steak or pork chop, in this curry.
Tofu or even a can of garbanzo beans are great options if you want a vegetarian version or if you don’t have any meat on hand to use.
If you have uncooked meat you want to use for the curry, I list out instructions in the Notes below the recipe.
You can use pretty much any vegetables you have on hand. I usually have carrots, tomatoes, and mushrooms in my fridge. Some of my favorites are bok choy, snap or snow peas, and eggplant.
Ways to Serve
Rice is definitely the best way to serve curry, in my opinion. The rice just soaks up all the saucy goodness. But if you have one child that likes brown rice and another child that only eats white rice (yes, that’s my life currently), serving it with naan or any other type of bread is good too.
Here’s the recipe to walk you through all the steps. Or Pin it to your Pinterest Board for easy access.
Quick and Simple Curry
- Large skillet pan
- 1 tbsp coconut oil -other cooking oil will work
- 1 pack Mike's Organic Curry Lover: Yellow Thai Curry Paste
- 1 can coconut milk -use coconut cream for a thicker sauce
- 1 ½ cups vegatable of your choice -carrots, snap/snow peas, mushrooms, bok choy, tomatoes, onions, celery, etc.
- 1 ½ cups cooked protein of your choice -chicken, beef, tofu, chickpeas
- 1 tsp sugar
- 1 tsp fish sauce -can substitue with soy sauce
- cilantro -optional as topping or serve on the side
- Chop or slice all your veggies and protein into bite size chunks.
- Heat up skillet pan and add coconut oil.
- Add the entire pouch of curry paste to the hot skillet. Cook for 1-2 minutes.
- Add coconut milk. Stir and mix with curry paste until you do not see any paste left.
- Add veggies and protein into the curry. Let it simmer for about 5 minutes or until veggies is done to your liking. Stir occasionally.
- Add sugar and fish sauce. Stir and simmer for another minute.
- Serve over rice or with a side of naan bread. Top with cilantro if desire.
- Cut the meat into bite-size cubes or into slices.
- Lightly salt and pepper the meat.
- Heat up the skillet and add cooking oil
- Sautee the meat till it’s cooked.
- Remove from skillet and put it aside. Follow instructions for the curry on the same pan.
Give it a try and let us know how it turned out in the comments below.
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