Wednesday, April 15, 2009

Thai Night!

Thai food is hands down my favorite type of food. I don't get to eat much of it here in the 'ville, so this past weekend, Emily and I took matters into our own hands!

*Let me just add here that Indian curry and Thai curry are VERY different from each other. Thai curry usually comes in a paste form and Indian curry is usually a dry powder. If you are at an Asian market, make sure you specify that you are looking for Thai curry. Otherwise, you will have a completely different experience. Still good, but different!

Here's what you'll need to fix your own Red Curry Chicken!

-1 hot, seasoned skillet
-3 or 4 cans of Coconut Milk
-Assorted veggies of your choice (not pictured)
-1 can or packet of Red Curry Paste (you can choose any curry paste)
-Jasmine Rice (cooked according to package directions)
- 4 boneless, skinless chicken breasts cut into bite size pieces

Step One: combine curry paste (according to your preferred spice level) and 1 can of Coconut Milk and bring to a boil

Step Two: add chicken and cook thoroughly (not pictured)

Step Three: Once chicken is cooked, add another can of coconut milk and veggies of your choice. We chose potatoes, carrots, onions and bell peppers

Step Four: Cook until veggies are done!
(you might need to add more liquid. We ended up using 3.5 cans in all)

Step Five: Serve over rice and sprinkle with peanuts!

Jessica and I used to fix this all the time when we lived in Nepal. This brought back a lot of memories Jess! Let me know if any of you have your own Thai Night!