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| Chicken with Peanut Curry Sauce |
I made another all-time favorite for dinner today. This recipe is originally from Sandra Lee's "Semi-Homemade" TV show on Food Network but I've made a few changes. In fact, I don't make it exactly the same every time. This time I threw in a whole 16-ounce bag of Parade Oriental Blend frozen veggie mix. It's a mixture of French-cut green beans, onions, mushrooms and broccoli. I also put in about half a bag of frozen bell pepper and onion blend. That has green, red and yellow bell peppers in it and they're cut into strips. I'm not even sure how much chicken I used this time. I had a large package with about 10 boneless thighs. I'm sure that we'll get at least six servings with all the chicken and vegetables that are in it this time.
The chicken gave off a lot of juices which made the sauce a little thin. So, I added 1/2 teaspoon of xanthan gum to thicken it up and it came out just right.
The brand of red curry paste that I buy is from Thai Kitchen. It seems to be the brand that all the stores sell around here and it's very good. I have no trouble finding it at Kroger and Walmart.
I cooked some rice for the guys to have with their curry and I just put mine in a bowl and ate it with a soup spoon. I didn't want to miss any of the yummy sauce. Click here to see my version of the recipe.
What's the heat level on the curry paste? (oops - haha...I made a typo and typed 'pasta' originally....no no no!) I love my food spicy, but hubs is less adventurous than me...
ReplyDeleteI used to think that it was quite hot but it didn't seem like it this time. Maybe that's because I've had that jar in the fridge for months (years?). I actually doubled the amount of curry paste this time and also added a couple of good spoonfuls of sambal oelek to boost the heat level but I do like things hot.
DeleteForgot to say that you could cut back on the curry paste a little but it does add an important flavor to the dish so don't cut back too much. I also forgot to mention in my post that I added a good splash of fish sauce which is a common ingredient in Thai food. I'm not sure how much it added to the flavor though. I think it's one of those "secret" ingredients that aren't really detectable but they add a certain depth of flavor to the dish.
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