Curry Cravings

I have to admit that I'm always craving sushi, but a close second place goes to thai food namely because my favorite food pairing is sweet and savory. Yet, as easy as it is to order panang curry from my local thai restaurant, it isn't the healthiest option. The good thing about making your own curry (aside from getting brownie points from my husband) is the hardest part is only the prep work. After everything is chopped and ready to go, you simply add everything in one pot, mix, simmer, and let the flavors magically combine. My husband and I usually divvy up the chopping responsibilities, which allows me to make this dish in about 30-40 minutes. This particular recipe is not only easy, but it's healthy and packs MAJOR flavor. Delish!

What you'll need (makes 3-4 servings)

Ingredients:

2 chicken breasts, cut into small cubes

1 can coconut milk

2 tablespoons Thai red curry paste

1 tbsp chopped garlic

1 tsp cumin

½ large red bell pepper

½ large green bell pepper

1 thinly sliced onion

1 cup shredded carrot

1 thinly sliced zucchini

salt and pepper to taste

1 lime juiced

4-5 large basil leaves

cilantro for garnish

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1)   In a large skillet, add oil (I used about 3 tbsp of olive oil), sliced onions, chicken breast, garlic,  cumin, and 1 tbsp of red curry paste to skillet. Cook until chicken breast turns white and is coated with the curry paste
2)  Add bell peppers, carrots, and zucchini and cook for another couple of minutes
3)  Add coconut milk and an additional tbsp of red curry paste. Lower heat and let simmer for about 10 – 15 minutes. 
4)   If the curry begins to thicken and dry out, you can always add ½ cup of chicken stock
5)   Add basil leaves and lime juice; taste curry and add salt and pepper to your liking
6)   Garnish with cilantro, sriracha sauce, and peanuts or cashews for a bit of a crunch
7)   Serve with rice or noodles
8)   Let your taste buds enjoy! 

After adding the coconut milk, mixing, and letting it simmer for 10-15 minutes, taste test the curry. If you're like me and like a bit of sweetness, add 1 tsp of brown sugar. Add 1/2 cup of chicken broth and let simmer for a couple minutes. 

Test taste the curry again and add the appropriate salt and pepper to your liking. I'm not a big fan of salty dishes so I add 1/2 a tsp of salt and 1/2 teaspoon of red cayenne pepper for heat. 

I'm always happy to use fresh herbs from my garden for dishes I prepare at home. It's gratifying using something you've grown yourself, even if it's just an herb. I was able to use fresh basil for this dish, which is often found in traditional thai dishes. When it is uncooked, it can be quite strong, but when cooked, it has a slightly minty note. If you're unable to get fresh basil, you could always substitute it for fresh oregano or thyme, or simply omit it altogether. 

Along with the basil, add the lime juice and mix. Serve immediately with either rice or noodles. I decided to use jasmine brown rice here because its aromatic and healthier. 

Garnish with cilantro, peanuts, and a dash of sriracha sauce and voila! 

Bon appetite...or as they say in Thailand, Gin khao! 

xoxo