This week has flown by. Lots of the usual going on which means busy days filled with teaching classes, cooking, playdates, playground time, laundry, dishes, cleaning and meal planning. An iphoto dump coming tomorrow.
One dinner this week was a thrown together Thai night.
I would say it came together pretty well. This dinner actually had two parts but I left the second part out because it was Trader Joe’s Red Curry over lentils (fabulous combo!!).
Thanks to Prevention RD – one of my favorite girls for inspiration and recipe ideas.
Red Curry Chicken
adapted from Prevention RD
- 1 Tbsp olive oil
- 1/2 onion, diced
- 2 Tbsp red curry paste
- 1/2 can of coconut milk
- 2 Tbsp brown sugar
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated or minced
- 1/2 can tomato puree or sauce
- 1/2 tsp. red pepper (if you like it spicy)
Directions:
- Place olive oil in a saucepan over medium high heat.
- Add the onion and saute for a few minutes until softened.
- Add all the spices + curry paste, the sugar, garlic, ginger and add the tomato sauce; stir and simmer until smooth.
- Add chicken and simmer together until cooked.
Enjoy!
