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!
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.
-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.
Add in the chicken and cook for a few minutes. Add salt and pepper.
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.
Mix the coconut milk and cornstarch, and stir until dissolved. Add the coriander, cilantro, and red pepper flakes and stir.
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.
Add the salad ingredients - salad mix, mushrooms, tomatoes, and ginger dressing - in a large bowl and mix together thoroughly.
Serve the main course over rice with salad on the side and enjoy!