So sorry for the long absence! Life stuff just got on the way, and allthingsdomestic got put on the back burner for awhile. But, I'm back! Here is a simple recipe for a tasty curry I made for dinner tonight.
Red Curry Chicken with PeasServes 2 hungry people
Ingredients:
2 large boneless/skinless chicken breasts, sliced thinly into strips or small chunks
1 Tablespoon coconut oil
1 Tablespoon red curry paste (unless you like it really wicked hot, then go for 2)
1 13.5 oz can light coconut milk
2 Tablespoons fish sauce
3 Tablespoons brown sugar
1/2 pound of frozen peas and carrots, or other frozen veg of choice
Plain basmati rice, prepared according to package directions (about 3 cups needed)
Directions:
Melt coconut oil (yes, it's in solid form at room temp) in a large skillet over medium heat. Add the curry paste and stir it around till it's nice and sizzly, about 30 seconds to 1 minute. Add the sliced chicken, and cook until no pink shows. Stir in coconut milk and simmer for 3 minutes. Add fish sauce and brown sugar, stirring well. Add frozen vegetables, and simmer for 5 minutes. Serve with basmati rice.
My thoughts:First off, glad I used the light coconut milk instead of regular. The dish was rich and creamy with the light milk; I think with regular coconut milk it would have been too heavy and greasy-feeling.
Secondly, glad I stuck with one tablespoon of curry paste. It really is quite spicy on the back end. That is to say, it doesn't hit you until you've taken a few bites, and then the heat just sits in the back of your throat for, oh, quite some time. If you have never made a curry before, I would start with one tablespoon, and then once you know how it turns out, add more if you think you'd like it hotter. My husband, who loves really spicy things, said that this dish was just hot enough without being overpowering.
Thirdly, next time I will try this with more interesting vegetables. The peas and carrots did taste lovely though. The sweetness in the peas really complemented the light sweetness in the sauce.
I thoroughly enjoyed this curry, and I'm glad I finally dug out those unopened bottles of curry paste and fish sauce I bought on a shopping spree in my brother's natural food store. The recipe is well worth it, and I plan on making this curry and many variations of it part of our regular culinary experience.
Comments (1)
I'm so glad you're back. Hooray.