This will probably be the fastest curry you’ll ever make.
From Natalie Perry of Perry’s Plate.
Heat chicken in a large skillet over medium-low heat. Cook chicken gently until most of the pan juices have cooked out, about 5–8 minutes.
Whisk together curry paste, salt, lime juice, garlic, and fish sauce. Pour mixture over the chicken. Add the carrots and cook for another 2–3 minutes. Stir in the cilantro, and serve over hot rice.
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Unexpectedly delicious and completely easy. Made it 100% as written, threw 2 chicken breasts in the crockpot that morning with garlic, onion powder, salt, and chicken broth and took them out at dinnertime to use in this recipe. Was a hit with my kids, five and eight. Easy, flavorful, and different, highly recommend.
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