Monday, January 10, 2011

Dinner in a Hurry - THAI CHICKEN CURRY

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:

Quick & Easy Thai: 70 Everyday Recipes


a moderate life said...

Hi Pattie! I am giggling because you are so like me. When someone ELSE says fast and dinner in the same breath, they are talking about take out or microwave, but we are speaking about quick in the skillet and still made with tons of love! This curry looks wonderful and I love the difference between Thai and Indian curry for a change every so often! All the best! Alex

Tracy's Living Cookbook said...

Pattie, this looks really good, especially for something you didn't plan on making! I love all kinds of Thai food.