TONIGHT FOR DINNER......

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.

A quick sprinkle of this...

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......

Cilantro, Peanuts and Lime

And it was an absolutely wonderful meal!