Wednesday, January 12, 2011

Thai Curry Chicken

This recipe isn't completely from scratch since the curry sauce is actually from a can. You could by all means make your own curry paste. If you do, please feel free to comment and share your recipe! I've just  never done it...I will someday...but I have four kids....sometimes someday is very far off =) I use the brand Maesri, Red Curry Paste. I've tried others and the thought of them makes me want to gag, ha, I really really like this one. I didn't even LIKE curry until I tried this one. It has all natural ingredients and spices...but it's not organic =( This recipe can be made the day ahead for an even bigger explosion of flavor.

Thai Curry Chicken

1 large onion, diced small
1 red bell pepper, diced small
2 lbs organic chicken, diced into one inch cubes
2 tbs oil (I use coconut oil)
1 can red curry paste
1 can organic coconut milk
Sea salt to taste
1-2 cups rice, brown

If making this the day you plan to eat it, cook rice. Heat oil in a pan. Add chicken and cook for about 5 minutes. Add peppers and onions. Cook until chicken is thoroughly cooked. Add the can of curry paste, stir it all up. Add the can of coconut milk and mix up well. Let simmer for 10-15 minutes, atleast. At this point you can put it in the fridge and save it for tomorrow. When tomorrow comes, throw it in the crockpot a few hours on high, or 4-6 hours on low. The flavors will have melded nicely and you will drool over the aroma until dinner =) If desired, add another can of coconut milk for a very sweet/savory dish. Plan accordingly and start the rice at the appropriate time. Serve the chicken and sauce over the rice. Pair with a nice salad or veggie rolls. Enjoy. You're welcome =)

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