I can tell you first hand that it can often be a chore in itself just finding a trustworthy recipe that you can whip up in the midst of all of your responsibilities, commitments, and stresses that wull have your tastebuds dancing, and leave you feeling satisfied. I have a few recipes in my weeknight rotation that I can turn to in a hurry, but I'm always looking for new ones to add to my repertoire to keep things interesting and different.
Recently I was approached by Ricardo Cuisine asking if I would be interested in partnering with them on a blog post to test out and review one of Ricardo's most popular recipes. Being someone who is always on the lookout for new and delicious weeknight meal ideas, I jumped at the opportunity to be apart of the campaign. I was provided with a list of Ricardo's most popular recipes and could choose whichever one I wanted to recreate. With Asian flavours grabbing my attention as of late, Ricardo's recipe for Chicken Curry with Red Peppers and Coconut Milk was the first one to grab my attention.
Asian cooking is still very much unfamiliar territory for me, as I continue to learn the vast array of spices, herbs, vegetables, and techniques that go into the flavourful cuisine. In the past I've stayed away from a lot of Asian recipes, intimidated by them and the amount of exotic ingredients that are often required. What I loved about Ricardo's Chicken Curry was that I already had almost every ingredient on the list in my kitchen! The only ingredients that I had to go out and buy were fresh chicken breasts and turmeric (a spice that I had previously never cooked with).
You know me, I always give you my honest opinion, so I have to be straight with you once again and say that when I first started cooking up this recipe I was a little skeptical that I would like the final results. It all seemed too easy! I didn't believe that a curry recipe so simple and with so few ingredients could actually have that hit of flavour that I yearn for when diving into a dish of curry. I was completely shocked to find that after I allowed the coconut milk to simmer and blend with the spices, chicken, and vegetables I was left with the type of wonderfully flavourful curry that I had hoped for! Though the curry was already delicious on its own, especially when topping fluffy basmati rice, I wanted to round out the flavours just a touch. In order to do so, I added a few drops of fish sauce and about 1 tsp of tomato paste, which I happened to have on hand in my fridge. That little bit of umami and acidity took the dish up a level, helping to balance out the flavours and contribute to the overall mouth-feel of the dish.
Though I may have been skeptical at first based on how easy the recipe was, I was so pleasantly surprised at how successful this dish turned out! I was able to get everything prepped, cooked, and on the table in just over a half hour and still had leftovers for lunch the next day! I would highly recommend this recipe to any curry lover looking for a quick and simple weeknight dinner idea! Thanks to the big flavours in this dish and the ease of preparation, this is a fantastic option for serving to guests to both wow them and allow you time to enjoy yourself as well!
Find the recipe here!
Find the recipe here!
This post is sponsored by Ricardo Cuisine. Opinions are my own.