Wednesday, March 7, 2012

Quick Thai Curry over Rice

Time to spice it up folks. If you've read my blog for awhile (and thank you if you do!!), you will know that I am a fan of Thai food. What's not to love?? It's spicy, it's sweet, and it's so easy to cook. If you're dairy-free, it is a great choice too, because Thai cooks use coconut milk.

This recipe surprised me a bit, because I wasn't sure mixing sweet potatoes and green beans in a coconut curry would be tasty... I was wrong. This was actually a good combination, and EVERYONE ate it up (even my 3 year old).

When I cook Thai food, I adjust the spice for my younger eaters, only adding enough to enhance the flavor. After I've dished out their food, I add the rest of the spice to the pan. 

If you've never given Thai food a try, all you need is some Red Curry Paste. I buy mine at SuperStore. Coconut Milk is also a must, as well as Basil and Fish Sauce. 

1 (14 oz.) coconut milk
1 c. chicken broth
2 Tbsp. fish sauce
2 Tbsp. red curry paste (be careful, that's a lot)
2 Tbsp. brown sugar
3 boneless skinless chicken breast halves, cut crosswise into 1/4-inch slices
1 medium sweet potato, peeled and cut into 3/4-inch chunks
1 c. green beans, trimmed and cut into 2-inch pieces
1 Tbsp. lime juice
3/4 c. chopped fresh bail
Salt and pepper to taste

Bring coconut milk, broth, fish sauce, curry paste, and sugar to boil in saucepan over medium-high heat. Reduce heat to medium and simmer until flavors meld, about 5 minutes. Add chicken and simmer until almost cooked. Add potatoes and green beans until tender. Stir in lime juice and basil, season with salt and pepper, and serve over rice.

Adapted from The Best Simple Recipes from America's Test Kitchen


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