Tuesday, May 12, 2009

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




frozen or french spinach

2 roma tomatoes

vidalia onion



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.)

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