This was my first experiment with Thai cooking. My master's advisor is from Thailand and she brings us Thai food occasionally and it is always delicious. So I decided I wanted to give it a whirl. So I found some recipes online, and of course did it my own way anyways.
You will need:
2 boneless, skinless chicken breasts
2 can coconut milk
1/2 cup oregano
1 hot pepper (I used serrano)
Vegetables of choice I had garlic already, and all the other ingredients added up to less than $20. (The bouillon and lettuce don't count). It also makes a LOT of food, so that's a total steal versus going to an ethnic restaurant.
Step 1: get all the sauce ingredients ready. 2 tbsp diced garlic, 1 diced pepper, 1/4 can coconut milk, 2 inches sliced ginger, 1/4 cup diced lemongrass, 1/2 an onion, 1/2 cup chopped cilantro, 1 tbsp cumin, 1 tbsp lime juice, salt & pepper.
Put all the curry ingredients in the blender and blend until smooth.
Step 2: Put 2 tbsp oil in a large pan, and add the curry. Apparently this releases the oils and flavors (?) Add the rest of the can of coconut milk and simmer for 5 minutes.
Step 3: Dice the chicken while the curry simmers.
Step 4: Add the chicken chunks to the curry.
Step 5: Cut the vegetables you want to use into bite sized pieces. I decided to use green beans and orange bell peppers. Add those to the pan and simmer 5-10 minutes.
Step 6: Boil the noodles or rice you want to serve with the chicken. I had some oriental rice noodles I purchased earlier.
Step 7: Put rice or noodles in a bowl and add chicken curry. Enjoy!
Obviously, you can make many variations. Add whatever vegetables you like, more or less of certain spices, more peppers if you want it spicy.
Labels: chicken, creative, curry, ethnic