Missing my camera.....

Going through separation withdrawls.....

Still no camera.

Here's last nights dinner.

Try it with me. This is what you'll need.

1 pound boneless skinless chicken thighs

red curry paste

coconut milk

garlic

onion

butter

frozen or french spinach

2 roma tomatoes

vidalia onion

daikon

evoo

balsamic vinegar

Here we go step by step and leave me a comment with how it came out;

chop about 4 cloves of garlic

chop 1/4 of a vidali onion

dice the chicken breasts

1 large teaspoon of red curry paste dissolved in 4 tbsps hot water

Put, 1 tbsp organic butter in a large skillet or wok. Add the onion and garlic. Next add half the red curry paste/water. Then add the chicken and stir. After a minute or 2 add the rest of the red curry paste. Keep stirring.

While that's cooking dice up your two roma tomatoes, thinly slice and chop some vidalia onion and dice/chop about a 1/2 cup of daikon. Put them together in a bowl and add 2 tbss evoo and a dash of balsamic. Side salad done.

Now that you're chicken is done, push it to the sides in your skillet or wok and add your spinach. I added about a cup and a half of frozen spinach. Let it cook for just a minute and then combine everything and stir. Lastly add about 1/3 of a can of coconut milk. Stir well!

How much coconut milk you use will depend on how thick you want your "sauce". For this dish I don't want it too runny, so while the heat is still high, I let the coconut milk warm up and reduce.

It's an easy one right? Great flavors. ENJOY!

And here's a picture of an old fashioned Dutch "pickle" stand.

We take our pickling seriously ;-)

(all pictures on this blog have been taken by me.)