Skip to main content

Thai Red Curry 'Chik'n' And Vegetables

My family loves this meal.  It's sweet and spicy and just plain satisfying.  I love all the colors from the red onion, bell peppers and zucchini.  And just wait until you start cooking and all of the aromatics get going!  This dish is what my 91 year old grandmother would call, "Food for the Gods".

(This recipe easily serves 6 people, with some leftovers.)

1 large red onion, sliced
2 red bell peppers, sliced
2 yellow bell peppers, sliced
2 zucchini, sliced in rounds
1 cup cilantro, chopped
juice from 1/2 lime
2 1/2 cups unsweetened coconut milk
1 tablespoon brown sugar
1 tablespoon red curry paste, found in the Asian foods section of your grocery store (I like the Thai Kitchen brand)
3/4 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons cornstarch mixed to a paste with 2 tablespoons water
8 Quorn Naked Chik'n Breasts(or your brand of choice, plain meatless chicken), prepared as directed on package and sliced into strips
4 cups cooked Botan Calrose Rice
2 cloves garlic, minced

1.  Heat olive oil in a large skillet over medium high heat.
2.  Add garlic, onions and red curry paste.  Cook until onions are translucent.
3.  Add the red curry paste and cook until aromatic.
4.  Add coconut milk, lime juice, brown sugar and cilantro and bring to a boil.
5.  Add the peppers, zucchini and salt.  Cover and reduce heat to medium.  Simmer for 10 minutes.
6.  Add the cornstarch/water mixture and stir until sauce thickens.
7.  Add your prepared 'Chik'n' and cook uncovered for about 1-2 minutes, or until your 'chik'n' is heated through again.
8.  Serve over rice.


Morgan-- said…
DELICIOUS! I can't wait to make this! It looks so good and healthy! I made the fruit salad last night with our dinner and I haven't made it for awhile, and I totally forgot how amazing and refreshing it is! Im putting it on my blog when I post the spring rolls I made to go with it, I will link over to your blog. That salad is just heaven on a plate to me!Cant wait to try this one out!
This dish looks so tasty.
Anonymous said…
I'm going to make it for sure....the recipe list doesn't show the amount for garlic though.
Elise said…
Ooops! Glad you caught that. I used 2 cloves of garlic.
Valerie7186 said…
I finally got a chance to make this last night! It was soo good! I posted a blog about it this morning. Thanks for sharing!

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.