FanPost

Off Skillet Empire: Thai Red Curry Chicken

The past few weeks have been busy: 5 days of rain at Tomorrowworld music festival in Atlanta, followed by a full day of rain at the Clemson-ND game last weekend. Hey, at least I made Gameday's best signs!

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If you need the backstory, the Miami Hurricanes lost to AAC Cincinnati on Thursday night, and hurricane Joaquin drenched the entire state of SC on Saturday. I had to capitalize on the opportunity.

Okay, now for this week's recipe: Thai Red Curry Chicken and Ginger Salad.

Ingredients:

-1 lb boneless skinless chicken breasts, cut into small strips
-1 cup zucchini, sliced and cut into quarters
-1 bell pepper, seeded, cut into strips
-1/2 cut carrots, sliced into thin strips (I used baby carrots)
-1 white onion, cut into small strips
-2 tsp olive oil
-2 cloves garlic (or 2 tsp canned garlic)
-1 1/2 tsp ginger paste
-1 tbsp lime juice
-1 tsp coriander
-1 tbsp red pepper flakes
-1 1/2 tbsp red curry paste
-1 tbsp cornstarch
-1 can coconut milk (usually 13.5oz)
-2 tbsp cilantro (they were out of fresh, so I used the dried kind)
-Salt and pepper
-1.5 cups jasmine rice
-I bag salad mix
-1 cup diced mushrooms
-1 tomato, sliced into small sections
-1/2 cup ginger dressing


Start the rice in a large pot of boiling, salted water, or if you have a rice cooker, start the rice (usually 2 to 3 cups water). Heat the olive oil, garlic, ginger, and lime juice in a large skillet.

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Add in the chicken and cook for a few minutes. Add salt and pepper.

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After a few minutes, add in the curry, then zucchini, peppers, carrots, and onion and cook in until vegetables are soft. Reduce heat to low and cover.

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Mix the coconut milk and cornstarch, and stir until dissolved. Add the coriander, cilantro, and red pepper flakes and stir.

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Bring back to medium heat, pour this into the mixture, let cook in for a few minutes, stirring constantly. Reduce heat to low.

The rice should be done at this point, so make sure to add enough salt and pepper to taste - this dish was rather flavorless, so I had to alter it a bit.

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Add the salad ingredients - salad mix, mushrooms, tomatoes, and ginger dressing - in a large bowl and mix together thoroughly.

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Serve the main course over rice with salad on the side and enjoy!

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