Thursday, December 20, 2012

Stefani made Thai Chicken Curry. I made Thai Chicken Curry (another one of Shannon's recipes...she's got the best recipes, that Shannon!)for dinner last night. The perfect end to a day of Christmas-ing in cold Alberta. I also recommend that you listen to this Christmas playlist (thank you A Beautiful Mess!) during all Christmas related making. I listened to it while cooking and eating Thai Chicken Curry. In a large skillet, heat 1 tablespoon of vegetable oil over high heat. Stir-fry 4 teaspoons of red curry paste for 30 seconds. Add 1 pound of boneless, skinless chicken, cut in thin strips, and stir-fry for 3 minutes. Stir in 1 coarsely chopped onion and stir-fry for 1 minute or until the onion is softened. Add 1 sweet red pepper, cut into thin strips, and the zest of 1 lemon, and stir-fry for 1 minute. Stir in 1 cup of coconut milk, 2 tablespoons of soy sauce and 1 tablespoon of lemon juice and bring to boil. Cook for about 2 minutes or until liquid is reduced slightly. Serve with rice. Enjoy!

No comments:

Post a Comment