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Quick. Healthy. Loved by toddlers and tweens. A delicious leftover meal. You can’t go wrong with a curry like this one! If you’re scared to try it because you’re afraid your kids (or your “meat and potatoes” hubby) won’t like it, I encourage you to do so! The veggies I used in this one can be replaced with any veggie your family likes – green beans, snap or frozen peas, sweet potatoes, etc. Same goes for the meat. You can substitute shrimp, pork, beef, or tofu for the chicken. And once you buy the Thai red curry paste and fish sauce, you’ll have enough to make it at least 3-4 more times! It may even become a weekly staple. 🙂  Enjoy!

 

Weeknight Chicken Curry

Serves 3-4

 

Ingredients:

2 Limes

1 lb boneless, skinless chicken breasts, sliced into thin strips

3 tbsp Peanut or olive oil for pan (or any cooking oil, really)

1/2 c shredded carrots

1 red bell pepper, cored, seeded, and cut into bite-sized chunks

3/4 c shelled edamame

2 tbsp Thai red curry paste

1-8 oz can unsweetened coconut milk

1/3 c chicken broth (if you don’t have any, water will do)

1 tbsp fish sauce

Salt and pepper, to taste

Cilantro, for garnish (or basil)

Steamed white rice, for serving (see how to make perfectly cooked rice here)

 

Directions:

Grate zest from both limes and squeeze 1/4 cup juice. Set aside.

In a large frying pan or wok, if you are fortunate enough to own one, warm your oil of choice. Add the chicken strips and cook, stirring frequently, over medium heat until cooked through, about 4-5 minutes. Transfer to a plate and set aside. Add your veggies to the pan and cook until tender. Transfer to plate with chicken.

To prepare the sauce, stir curry paste into the pan over medium-high heat. Add coconut milk, chicken broth, and fish sauce. Bring to a simmer while stirring occasionally. Add in reserved lime zest and juice.

Return chicken and veggies to the pan and give it a good stir to combine with the sauce. Season to taste with salt and pepper.

Serve atop steamed rice and garnish with fresh cilantro.

Weeknight Chicken Curry

 

 

 

 

 

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How to Make Perfect White Rice

An old co-worker and friend of mine, Chef Matt Overdevest, taught me this easy and perfected method to making white rice on the stove top. It has never failed me!

You want to start with equal parts water/stock and rice. A 1:1 cup ratio will yield about 3 cups of rice. With this method, I normally use basmati, jasmine, or white long-grain. It does not work too well with brown rice. I am still working on perfecting a method for that…

1 cup white rice
1 T grapeseed/olive/sesame oil
1 cup stock/water
S&P tt

In a sauce pan, heat oil for about 1 minute on high heat. Add rice and stir well. Allow rice to “toast” for about 1 minute, stirring frequently. Pour in liquid. Wait until it begins to boil. Cover pan and turn heat to simmer. Set timer for 14 minutes.

*Do NOT remove lid during entire process, as steaming is the key in this method!*

Once timer goes off, remove pan from heat and set timer again for 10 minutes. Make sure to leave the lid on. Rice will be done once this 10 minutes is up. Season to taste and oui la!

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