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I would love an infusion of interesting recipes. I feel like we eat the same five meals over and over.
Here is one of my favorites:
Thai Chicken Curry
2 Tb. Oil
1 tsp. Five-spice powder ( you can just use season salt if you dont have this)
½ - 1 ½ tsp. Salt
½ tsp. Garlic powder
½ tsp. Ginger root – finely minced or grated
½ tsp. Pepper
½ tsp. Cayenne pepper or hot sauce
1 Tb. Soy sauce
1 ½ lb. Chicken breasts – skinned, boned, cut into 1 inch pieces or strips (can omit if you are veggie)
1 cup Chicken broth or bouillon
3 tsp. Curry powder
2 Tb. Rice wine vinegar or plain vinegar
14 oz. Coconut milk (not cream of coconut)
2 – 3 cups Mixed vegetables (I like bell peppers, onions, and potatoes cut into 1 inch pieces/cubes….but you can use any vegetables you like)
4 – 5 cups Hot cooked rice
Heat oil in a large skillet or wok over medium-high heat until hot.
Stir in five-spice powder, garlic powder, ginger, pepper, cayenne (or hot sauce), and soy sauce. Blend well.
Add chicken. Cook, stirring frequently, until well-coated with seasonings, lightly browned and no longer pink.
Add chicken broth, curry, vinegar, and coconut milk. Stir well. If you are using potatoes or other extremely hard vegetables (i.e. carrot chunks) you will want to add those hard vegetables now. Bring to a boil, reduce heat, and simmer uncovered for 20 – 25 minutes, stirring occasionally.
Add remaining veggies to mixture, return to a boil. Boil for 3 – 5 minutes, or until veggies are crisp-tender.
Serve over rice.
Here is one of my favorites:
Thai Chicken Curry
2 Tb. Oil
1 tsp. Five-spice powder ( you can just use season salt if you dont have this)
½ - 1 ½ tsp. Salt
½ tsp. Garlic powder
½ tsp. Ginger root – finely minced or grated
½ tsp. Pepper
½ tsp. Cayenne pepper or hot sauce
1 Tb. Soy sauce
1 ½ lb. Chicken breasts – skinned, boned, cut into 1 inch pieces or strips (can omit if you are veggie)
1 cup Chicken broth or bouillon
3 tsp. Curry powder
2 Tb. Rice wine vinegar or plain vinegar
14 oz. Coconut milk (not cream of coconut)
2 – 3 cups Mixed vegetables (I like bell peppers, onions, and potatoes cut into 1 inch pieces/cubes….but you can use any vegetables you like)
4 – 5 cups Hot cooked rice
Heat oil in a large skillet or wok over medium-high heat until hot.
Stir in five-spice powder, garlic powder, ginger, pepper, cayenne (or hot sauce), and soy sauce. Blend well.
Add chicken. Cook, stirring frequently, until well-coated with seasonings, lightly browned and no longer pink.
Add chicken broth, curry, vinegar, and coconut milk. Stir well. If you are using potatoes or other extremely hard vegetables (i.e. carrot chunks) you will want to add those hard vegetables now. Bring to a boil, reduce heat, and simmer uncovered for 20 – 25 minutes, stirring occasionally.
Add remaining veggies to mixture, return to a boil. Boil for 3 – 5 minutes, or until veggies are crisp-tender.
Serve over rice.
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