Week 56, Recipe 5: Red Curry with Chicken & Vegetables

My own photo coming soon...red curry pics didn't turn out. This one's from www.atasteoftahi.com

NOTES

• If you're not a curry fan or have never tried to make it, please do. You will enjoy it! The trick is buying good curry paste. Visit your local Asian food market for the good stuff.

INGREDIENTS

• 1 can unsweetened coconut milk (not the light kind!)
• 2-3 tbsp red curry paste (we like it spicy and use 3ish tbsp, use less for a milder taste)
• 1 tbsp soy sauce
• vegetable oil
• 1 1/2 lbs boneless chicken thighs (or breasts), cut into 1/2-inch strips or chunks
• salt and pepper
• 1 tbsp finely grated fresh ginger (peeled first)
• 3 cloves garlic, minced or grated
• 1/2 c. chicken broth
• 2 c. (dry) rice, cooked according to package directions (try Jasmine)
• Vegetables of choice - I like to use 1 bunch of green onions and at least two of the following: 1 sweet bell pepper, 1 lb of mushrooms, chopped bok choy, green beans, etc.
• Cilantro leaves and chopped peanuts for topping

DIRECTIONS

1. In a small bowl, whisk the coconut milk (save a little coconut milk to mix with 1 tsp soy sauce if making a separate pan for the kids) with the curry paste and soy until well combine. Cook rice according to package directions.

2. Season chicken with salt and pepper. Heat a large skillet over medium heat. Add at least 2 tbsp oil and heat until beginning to smoke. Add chicken and cook in a single layer over medium high heat, turning once, until cooked (does not have to be completely cooked through).

3. Transfer chicken to a plate and pour off any oil/liquid. Saute veggies (start with veggies that will take the longest like bok choy or green beans then add others like mushrooms, peppers, etc. after about 5 minutes). Stir in the ginger and garlic and stir-fry 1 minute longer. Remove some veggies and set aside with some chicken if making a separate pan for the kids.

4. Add the chicken, curry mixture, and broth to the skillet with the veggies. Simmer 2-5 minutes or until chicken is cooked through. If making a separate pan for the kids, add the leftover coconut milk that you set aside, 1 tsp soy, veggies, 1/4 c. broth or water (or more if needed), chicken and 1 tsp curry powder to a skillet. Cook 2-4 minutes.

5. Serve in bowls with curry over rice and topped with cilantro leaves and chopped peanuts.