Most days of the week, it's simple and fast. OK, tonight's supper was simple and fast, too. But it had the feel of something a bit more special. And everything is found in my pantry. (though maybe not yours).
Chicken and Veggies in Red Curry Sauce.
2 chicken boobs, sliced into pieces about 1/4" thick and about 1" long. about 10 oz.
1 can of coconut milk (13 oz. or so)
1 C. soymilk (water or stock can be used)
1 package of ULTIMATE STIRFRY VEGETABLES (frozen)
Red Curry paste (thai kitchen is the easiest to find).
2 keffir lime leaves or 2 TBS lime juice.
3 TBS fish sauce
1 tsp. sugar.
20 leaves of fresh basil.
Heat one cup of coconut milk in a wok or large frypan until it begins to boil. Stir in red curry paste (2 tsp. to 2 TBS. depending of heat preference). Reduce heat to medium, and stir until the paste dissolves. Add remaining coconut sauce and turn heat up. Let the mixture cook about 8 minutes until the oil rises to the surface and the sauce thickens somewhat.
Tear lime leaves into 3 pieces and add to sauce (or add lime juice). Cook another minute.
Add chicken and stir into the sauce, then add the remaining soymilk, fish sauce and sugar.
Cook several minutes until the whole pan is bubbling happily.
Pour in the bag of frozen veggies and the basil leaves. Stir. Turn the heat down to medium and cook until everything seems ready. (about 3-4 minutes).
Serve with steamed rice.
Doesn't this look yummy??
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