Thai This

All of Bryan's talk about food made me hungry. Today's blog will be about what I had for dinner: Thai green curry with chicken. Now that was quite good.

Thai food is for the adventurous at heart. What this means is that you'd might want to have some cold pizza in the fridge if you've never done this before. Thai food is not just rice, meat and brown sauce like a lot of traditional Asian, err Asian-American, dishes. No, it's got a little spicy attitude mixed in with sweetness that you'd expect to find when co-mingling SE Asian and Indian cuisines. You'd also think that it would be difficult to prepare, but there are some surprisingly good sauces out that that make the job a lot easier. If you've got 20 minutes to make the rice, you can also make a decent green curry.

I recommend getting a small bottle of Thai Kitchen® Green Curry paste. You can find it in the "asian/ethnic" section of just about any grocery store now days. The only other special item you'll need is a bottle of Thai fish sauce. Warning: the Fish Sauce kinda stinks when you open it, but just trust the recipe and measure carefully and you'll be fine. And finally, get a bag of Jasmine Rice. Don't use that instant minute rice crap. You know how I feel about instant stuff...


Here's what you'll need:

1 lb White chicken meat
2 TBSP green curry paste
1 14oz can of coconut milk
1 cup of Frozen green peas
2 TBSP Thai Fish sauce.
2 TBSP Brown sugar
1/3 cup chicken stock
1 cup of Jasmine rice

When you've got all of your ingredients together, start by putting the rice in a rice cooker or in a pot with lid. Rice to water ratio is 1:2. Set temp on low and cover and let it go for about 20 minutes.

In a large sauce pan, simmer the coconut milk and green curry paste for five minutes. Add raw chicken cut into bite sized morsels. Mix in the rest of the ingredients and let simmer for 10 minutes.

Wallah. You'd expect to pay about $12 a plate at a Thai restaurant for the same dish.

Now excuse me while I go have seconds.