I loooooooooooove Thai food. It's probably my favorite.... this week. I love the combination of spicy and sweet and salty and citrusy. Thai flavors are just wonderfully complicated and delicate. Yum!
Ingredients:
2 pounds chicken, sliced thin
2 red bell peppers, sliced
1/2 medium onion, sliced
3 medium zucchini, sliced and halved
1/2 cup chopped Thai basil
2 cans coconut milk
Curry Paste:
6 oz tomato paste
3 Kaffir lime leaves
2 Tbsp minced ginger
2 Tbsp minced garlic
1 1/2 Tbsp soy sauce (I used low sodium)
1 tsp dark soy sauce
3 Tbsp fish sauce
1 1/2 tsp paprika
1 1/2 Tbsp chili powder
1 tsp coriander
1 tsp cumin seed
3 Thai chilis (or more if you want it hotter or less if you want it milder)
1 tsp tumeric
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground clove
juice of 1 lime
Garnish:
1/2 cup chopped cilantro
1/3 cup chopped unsalted peanuts
Carrot butterflies (optional)
Serve with steamed Jasmine rice
Method:
1. To make paste, combine all ingredients in a food processor and puree until smooth. I like to make mine a little while in advance and let it sit until I'm ready to cook.
2. Over medium, heat a large skillet or wok with a little vegetable oil. Saute chicken for about 3 minutes. Add onion and bell pepper.
3. Add coconut milk and Thai basil. Cook 5-7 minutes until chicken is cooked through. Stir in curry paste until well mixed.
4. Add zucchini and cook an additional 3-5 minutes. Zucchini should still be pretty firm.
5. Serve with steamed Jasmine rice. Garnish with peanuts, cilantro and a carrot butterfly.
I hope you enjoy this recipe. Check out my Thai Cooking board on Pinterest for lots of great recipes and resources.
Thanks for stopping by!
Ingredients:
2 pounds chicken, sliced thin
2 red bell peppers, sliced
1/2 medium onion, sliced
3 medium zucchini, sliced and halved
1/2 cup chopped Thai basil
2 cans coconut milk
Curry Paste:
6 oz tomato paste
3 Kaffir lime leaves
2 Tbsp minced ginger
2 Tbsp minced garlic
1 1/2 Tbsp soy sauce (I used low sodium)
1 tsp dark soy sauce
3 Tbsp fish sauce
1 1/2 tsp paprika
1 1/2 Tbsp chili powder
1 tsp coriander
1 tsp cumin seed
3 Thai chilis (or more if you want it hotter or less if you want it milder)
1 tsp tumeric
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground clove
juice of 1 lime
Garnish:
1/2 cup chopped cilantro
1/3 cup chopped unsalted peanuts
Carrot butterflies (optional)
Serve with steamed Jasmine rice
Method:
1. To make paste, combine all ingredients in a food processor and puree until smooth. I like to make mine a little while in advance and let it sit until I'm ready to cook.
2. Over medium, heat a large skillet or wok with a little vegetable oil. Saute chicken for about 3 minutes. Add onion and bell pepper.
3. Add coconut milk and Thai basil. Cook 5-7 minutes until chicken is cooked through. Stir in curry paste until well mixed.
4. Add zucchini and cook an additional 3-5 minutes. Zucchini should still be pretty firm.
5. Serve with steamed Jasmine rice. Garnish with peanuts, cilantro and a carrot butterfly.
I hope you enjoy this recipe. Check out my Thai Cooking board on Pinterest for lots of great recipes and resources.
Thanks for stopping by!