Wednesday, August 20, 2014

Chicken in Thai Red Curry

Something new for dinner tonight with the same old chicken. Spicy and savory a nice light supper in a bowl. Super low carb and very tasty. I used my Veggetti again with our surplus zucchini to bed this dish.

Chicken with Red Thai Curry
1 boneless chicken breast sliced thin
1T cornstarch
2t oil

1 medium onion diced
2t oil
1T ginger garlic paste
1T red Thai curry paste
1 can of lite coconut milk
2T Siracha
Handful of sugar snap peas
3-4 baby bell peppers
1T fish sauce
3-4 torn basil leaves
Medium zucchini shredded into juliene pasta

I sprinkled the cut up chicken with a tablespoon of corn starch and sauteed it in the oil till cooked and light brown in a non stick skillet. Remove and set aside. Add more oil and saute the onions till translucent add the curry paste, ginger garlic paste and Siracha. Cook for a minute then pour in the coconut milk.

Stir to mix and allow to come to a boil, add the fish sauce then the chicken. Stir in the veggies. Check seasoning on the sauce.
Microwave the zucchini pasta for 1 minute and divide between 2 bowls. Pour red curry sauce over. Sprinkle with basil leaves. Makes 3 good servings. I had enough red curry for lunch the next day.

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