Last night at dinner we were talking about our favorite subject....FOOD...and Chef Son in Law presented me with this to take home to try....
Since I had this in my freezer.....
Tonight was the perfect night to give Thai Red Curry Chicken a try. So I grabbed these out of the pantry.....
And chopped them up. I tossed them in a saucepan with some olive oil and added a handful of shredded carrots to add some veggies to the meal. I really didn't have any other veggies other than salad greens so the carrots were just going to have to suffice.
because I've been told that it's a good thing to add when sautéing in olive oil and it can't hurt the taste, right? Add in the chopped chicken to the pan and saute a few minutes until it's no longer pink. Once the chicken loses its pink color, add the red curry paste into the mix, stirring constantly. Cook this just a bit before adding......
I'm sure it would be even thicker and creamier if you didn't use the Lite Coconut Milk. Since we are trying to eat a bit healthier and because that is what was in my pantry, this worked fine.
Bring this mixture to a boil and continue cooking for a few minutes, stirring occasionally. Add a couple of teaspoons of sugar. Taste and adjust the seasonings to suit your preferences. Serve with rice.
I'm not sure what this is supposed to taste like as I have never had it before. I can tell you that it was spicy and full of flavor and we loved it. I haven't run the numbers on it to see what the nutritional data is on each serving. I do know that good, fresh stuff went into it and that is all that matters to me at this point. We topped our bowls off with some of this......
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| Cilantro, Peanuts and Lime |
And it was an absolutely wonderful meal!
That looks and sounds good.
ReplyDeleteI have never tried thai cooking before. do you have to use coconut milk? I am not a fan of the flavor... the rest sounds tasty! Faythe @GMT~
ReplyDeletehttp://grammymousetails.blogspot.com/2011/01/curses-tax-man-is-at-it-again.html
It looks good...I love curries of all sorts but green curry is my absolute favorite.
ReplyDeleteSounds like it was a very tasty dish! Glad it turned out so well for you.
ReplyDeleteThat sounds wonderful! My husband doesn't like curry much, but once a decade shouldn't hurt him, should it. I've gotta make this! Thanks for the recipe. :-)
ReplyDeletethanks for the clarification on the coconut milk. I see how it would cut some of the heat of the curry, makes sense. I suppose if it was still to coconutty flavored for me I could maybe try a regular cream in place?
ReplyDelete~hugs, Faythe @GMT~
Oooh! Sounds so good!
ReplyDeleteSounds delicious! I love spices--especially curry!
ReplyDeleteThis sounds so delicious! I so wish I could cook!
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