Friday, September 12, 2014

Simple Thai Chicken Curry

Cooking has become a lot more simple and accessible with the amount of culinary products available at the local grocery stores. And although some people see it as "cheating" or not really cooking "from scratch", I see it as a blessing. 
I remember my mother having to make thai curry paste when I as a kid. She would have to crush all the ingredients by hand and it would be extra 30 minutes plus to her cooking. And yes it was delicious and worth it but when you can buy the paste and save the time, why not? 
And if you're lucky enough to have an Asian grocery near you- you can find the good authentic stuff but otherwise in our local Stop n Shop they carry Thai Kitchen products and it's yummy and makes this meal so simple. 

Simple Thai Curry Chicken 

3 chicken breasts, julienned or cubed
1 small red or yellow pepper, julienned 
2 cups eggplant, small dice 
2 cups zucchini, small dice
1 1/2 cups of carrots, sliced thin 
2 tbs cilantro, minced

3 garlic gloves, minced 
1 medium yellow onion, minced
1 medium potato, small dice

3 tbs thai green (or red) curry paste (small jar- by thai kitchen)
2 cans coconut milk- 1 lite, 1 regular 
1 1/2 tsp salt
1/2 tsp black pepper 
2 tsp canola oil 
1/2 tsp hot sauce (optional if you like it spicy)

Large pot with lid
Wooden spoon
Cutting board 
Chopping knife
Measuring cups/spoons 

Heat canola oil in the large pot over medium to high heat. Add the onions and cook for 2 minutes before adding the minced garlic. Cook for a minute or two more and then add the chicken. Sprinkle with 1/2 tsp of salt and 1/4 tsp of black pepper. Cook until chicken is white (not necessarily all the way through) and then add the curry paste.

Cook for a few minutes and then add the potatoes, red pepper, zucchini, carrots and eggplant. Stir for a minute to coat the vegetables in curry paste and then add the two cans of coconut milk. Stir everything and add the cilantro, and remaining salt and pepper and hot sauce if you're using. Turn heat to low and simmer for 30 minutes with lid on. Turn off heat and allow to cool for 10-15 minutes before serving. 

I like to serve mine with rice or cellophane noodles. Try it out and enjoy! Xo

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