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



Thai Pa Naeng

Some friends of ours introduced us to this fantastic local Thai restaurant, and Pa Naeng was the first and only main course meal we have ever eaten there, because we can't be convinced that anything else is going to taste as good! We use chicken in ours, but you could use prawns or even pork if you were so inclined.

1-2 Tbs. Red Curry Paste, or to taste (this is spicy)

1-2 Tbs. Extra Virgin Olive Oil 

2 cans coconut milk

1 whole chicken breast, sliced thin

2 red pepper, cut into strips

1-2 Tbs. Fish Sauce, or to taste

3 kaffir lime leaves

A splash of lime juice

4 Tbs. honey or to taste

3 Tbs. fresh basil, chopped

Over medium heat, heat red curry paste and olive oil. Add coconut milk, chicken breast, red pepper, fish sauce and lime leaves. Simmer until the chicken is cooked. Remove kaffir leaves. Give a splash of lime juice, stir in honey and fresh basil. Serve over jasmine rice.