Monday, June 29, 2009

Easy as 1,2, thai

I had a couple boys coming over for dinner on Thursday night, and our regular nightly ritual is to go out, and buy probably, what seems to be some of the worst choices in our fast food market. This night, I felt like something different. It still may not be the healthiest, but at least I knew what was going in this tummy of mine. So I selected my to-be sis-in-law's coconut curry recipe, with a little personal twist. It had been a while since I've ventured in my own kitchen, so I thought I'd give it a go.

Coconut Chicken Curry
4 chicken breasts(cut & cubed)
3 cans coconut milk
2tbsp paprika
2c ginger(yes, alot!)-peeled and sliced
1 whole onion
4 small indian eggplants cut into 4
1/2 bunch long green beans(the really long ones)-cut in 2inch pieces
patis(fish sauce) to taste-or can just use salt and pepper

-Stirfry the chicken, paprika and 1/2 the ginger until chicken is half cooked
-Add coconut milk, and remaining ginger
-cover and simmer on low. Cover and simmer for approx 10min.
-Add green beans. Cover and simmer on low for another 5min.
-Add eggplant and onions until just a little soft.
-Serve over rice-use patis/salt/pepper to taste

Didn't turn out too shabby, it is good when there is nothing left....=(

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