Well, we are finally getting the food blog rolling! Any recipe that is shared here is going to focus on either one of two things: either it was a meal that my girlfriend and I REALLY enjoyed (probably at a restaurant) OR it’s something that we both just had a taste for and wanted to try. Either way, we are going to try to make things that are EASY and don’t take a whole lot of time. We are both pretty busy and don’t have nearly as much time (as we did in the summer, for example) to kill in the kitchen, so we gonna try things that are pretty quick.
I’m not really THAT big of a fan of Indian food, which is where I’ve most commonly had any kind of curry. For the most part I really enjoy Naan, but that’s about it. Over Winter Break, Yen and I tried Rasika in Washington D.C., but I have to admit – they were a bit more pricy than I really thought it was worth. So when Kristin recommended that we have a chicken curry dish for dinner I was ecstatic – here’s the recipe for the Thai (Pineapple) Chicken Curry recipe that we tried. It’s adapted from a recipe we tried earlier this summer, except this time we left out the pineapple.
¼ cup red or green curry paste (and more to taste)
1 can coconut milk
1 boneless chicken breast halves cut into cubes
3 tbs fish sauce
2 tbs brown sugar or ¼ white sugar
bamboo shoots or diced celery
red bell pepper diced
green bell pepper diced
carrots diced
½ onion chopped
1 cup pineapple chunks drained
Prep Time (cutting chicken, whisking): 10 minutes
Cook Time (boiling, fine tuning): 25 minutes
Instructions & Tips:
1. Stir together curry paste and can of coconut milk until well blended. Add to saucepan, then add chicken, fish sauce, and sugar. Bring to boil 15 min
2. Add vegetables to pan. Continue cooking another 10 minutes or until chicken is no longer pink. Stir in pineapple. Serve over rice.
As you can see, we omitted the pineapple (we just didn’t have any) and served over rice (pictured below).
