Sometimes dinner is just about fast and easy and tasty. Some nights, to tell you the truth, I just don't feel much like cooking and often consider it as an annoying imposition upon my time.
I'm not particularly keen on chicken, but I was looking for something different and that I didn't have to spend a lot of time preparing, so when a bag of chicken tenders literally dropped at my feet when I opened the freezer door, I took this as an omen and set 4 of them out to thaw.
I didn't have to spend much time deciding what I was going to make, as the idea leapt out at me as readily as the tenders, and I headed for one of my quick and easy "go-to" recipes -- Thai Chicken Curry.
As we like a wide variety of ethnic foods, we tend to have a pantry well-stocked for any ethnicity, so pulling this meal together was a breeze. You may have to plan ahead, but do give this consideration as it is very good.
Thai Chicken Curry
1-2 T. butter
1 medium onion, thinly sliced
1 clove garlic, diced fine
1 medium green pepper, thinly sliced
1 14-oz. can unsweetened coconut milk
1/2 cup frozen peas
2 tsp. mild curry paste
1/8 tsp. cayenne pepper
1/2 tsp. salt
2 cups cooked chicken breasts, sliced into strips
1 cup fresh basil leaves
Melt butter in a 10-inch skillet over medium high heat. Add onion and garlic and cook until fragrant. Add green pepper, cover and cook 4 minutes, stirring occasionally until onion and pepper are almost tender. Stir in coconut milk, peas, curry paste, cayenne, and salt; bring to a boil. Add chicken; simmer uncovered 1 minute until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil. Serve over rice (for this dish, I use Basmati).
For more delicious Thai recipes, I recommend this book: