We love food. It's part of what put us in our current situation. On the plus side however, all this meal planning and knowing what's being made when allows us to cook more (which we also love). Tonight we made some coconut chicken curry. It's fairly simple to make and I've put the recipe below. We figured out that we should have taken pictures of it to had here, only after our prize was safely in our bellies. We will try to take pictures in the future.
Lunch packing is going good. Sandwiches with meat and cheese, plus a combination of fruit and veggies.
Once we finish digesting our scrumptious dinner, we'll be headed out for a walk and maybe practice our jump roping skills.
Coconut Chicken Curry
Ingredients:
3 Chicken Breasts
1 can coconut milk
2 Tablespoons Thai Red Curry Paste
Rice
Preparation:
Mix the coconut milk and red curry paste into a large gallon size bag.
Add the chicken breasts (defrosted is best)
Allow to marinate over night, squishing the bag every so often to ensure even coverage.
Instructions:
Pour the contents of the bag into a decently sized saucepan and cover.
Cook for about 5 minutes on medium-high
Start rice (follow instructions on your box/bag)
Flip the chicken and allow to cook for 5 more minutes
Remove the chicken and dice into bite size pieces.
Return the chicken to the mixture and allow to simmer until rice completes on low heat.
That sounds really tasty, but is curry super spicy? I'm a wimp lol
ReplyDeleteYou can regulate how spicy you want it by changing the amount of curry paste you put it. Start with 1 tablespoon and move up. If that's too spicy, you can add honey to offset it.
ReplyDelete