So, I know. I’ve been quite remiss in my blogging over the last few months. Things got busy and I just didn’t have time. Well, I made it a goal to make sure I’m posting on a regular basis again this year. Right now, I’m in the process of testing recipes for some upcoming cooking demos. Here’s the latest and greatest. It was Fare Maven and spouse approved. It’s a nice little curry dish with great spice. You could obviously back off the curry a bit if you want, but it’s spiced quite nicely as is. Enjoy!
| 2 tablespoons olive oil |
| 3 tablespoons red or green thai curry paste |
| 1 onion, sliced pole-to-pole |
| 2 chicken breasts, cut into cubes |
| salt and freshly ground, black pepper |
| 2 cups cauliflower florets |
| 1 1/2 cups chopped carrots |
| 1 teaspoon dried basil |
| 3 cloves garlic, minced |
| 1 lime |
| 1 1/4 cups coconut milk |
| 1/4 cup chicken stock |
| 1 14-ounce can diced tomatoes |
| 1 heaping teaspoon garam masala |
Heat 1 tablespoon of oil over medium heat in a large saute pan. Add curry paste and onions. Stir often and let it all cook for about 5 minutes.
Season the chicken with salt and pepper and add to the pan with the additional tablespoon of oil. Cook until chicken gets golden brown.
Add the cauliflower, dried basil, garlic and the zest from 1/2 of the lime. Stir a couple of minutes until the veggies get coated with the curry mixture.
Add the coconut milk, chicken stock, garam masala and can of tomatoes. Cover and bring to a simmer for 10 minutes. Remove the lid and continue to simmer for another 10 minutes until the chicken is cooked and the sauce thickens up a bit. Squeeze in the juice of the lime. Stir and serve. Enjoy!
* You could enjoy this all by itself (which ends up being a 1:1 ratio of carbs to protein), with some brown rice or quinoa, or maybe even some naan! Yum!
Makes at least 4 servings. Let’s just say we have some leftover for lunch today. 🙂