Always be Prepared- Chicken Curry

I love to prepare for things in advance, whether its an outing with friends, or holiday decorating, I like things to be simpliest at the end. When I can apply this mantra to food I am estatic. I have come across a few variations of this recipe and I am going to share my favourite with possible subsituations and/or additions.

Chicken Curry
1 jar RED CURRY PASTE
1 can COCONUT MILK
2 CHICKEN CUTLETS
4 tablespoons OIL
1 cup WHITE RICE
2 cups WATER
1 WHITE ONION
2 GREEN BELL PEPPERS
2 teaspoons SALT
3 cloves GARLIC
1 LARGE FRYING PAN
1 medium POT

Additons/subsitutions
1- instead of peppers use green peas
2- instead of peppers use cauliflour
3- instead of chicken use a lb of shrimp
4- instead of chicken use firm to-fu cubed
5- add chickpeas and cauliflour and spinach (this is great in regular curry as well)
6- add brown sugar to sweeten
7- add crushed red peppers to make more spicey
8- add lime juice and basil

As you can see there are many different and delicious ways this meal can be made. I am sure you can think of your own combinations, if you do please share them!

Preparation in advance-
Start by cutting up fresh chicken cutlets into cubes, and freeze. Wash and cut your green bell peppers (removing all seeds) into strips. Cut your onions root ends off, then cut in half and cut into thin slice. Freeze both the onions and the peppers. Combine your coconut milk and red curry paste. I use about 3 to 4 tablespoons of red curry, you can use as little or as much as you'd like. Mix together in tupperwear and freeze.
Day of-
While you don't have to pepare in advance I do find it usful, if you are using fresh ingredients prepare them all now. If using frozen let them thaw over night in the fridge EXCEPT THE ONION AND PEPPER. The day of you have only to mince to garlic and prepare the rice.

Set the rice to boil 2 cups water, 1 cup rice, 2 table spoons oil, and 1 teaspoon of salt. While this is waiting to boil take 2 table spoons of oil, your garlic and your cubed chicken and place in a large frying pan. Wait for the chicken to brown. Once you notice your water boiling with the rice stir, turn off flame and place a plate on top so that the rice stays warm and continues to cook via steam.

Once the chicken is browned drain most of the oil and add your onions and peppers. Since they are still frozen let them cook slowly on a medium flame. Once they are half way done add the curry/coconut mixture. Let this simmer for about 10 minutes. Once done let it sit with the flame off for a few minutes.

Plate in bowls rice on the bottom, curry chicken on top. I sometimes sprinkel basil and lime over it, but you don't have to.

I hope you enjoied this simple meal. My next recipe will be peanut buttercookies =]