Friday, March 26, 2010

Thai Chicken Curry

We tried another new recipe that we loved! No pictures this time but it's soooo good, try it!

Season 1 1/4 pounds chicken cutlets with salt. Cook in batches with canola oil over medium heat until golden; remove and slice. Add 2 sliced bell peppers and 1/4 cup water to pan; cook until tender. Add 2 tablespoons red curry paste and 15 ounces of coconut milk; simmer for 4 minutes. Add the chicken; serve with rice, basil and lime.

Okay so I made a few adjustments... I added pineapple since we had it and it was awesome! Also, I skipped the basil since I didn't have it :) This was so good but it wasn't very spicey so you can always add more curry paste depending on how HOT you like it! Enjoy it, we sure did.

*Recipe from Real Simple

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