I tried a new recipe tonight for dinner, and it was so-so, but it has real possibilities for those creative cooks among us!
I think it needs some more spice or flavor. I'll copy the article as it reads from Cooking Light's Superfast Suppers, but if you can spice it up, I'd love to hear how you did it.
Ingredients:
1 16oz. package of frozen veges (or if you prefer, steamed fresh veges like broccoli, mushrooms, etc.)
1 13.5oz. can of coconut milk (or lite coconut milk, but I prefer the regular)
1 package of chicken breast (or a 6oz. package of already cooked chicken)
2 t. red curry, such as Thai Kitchen (more is better)
1/4 t. salt (more is better)
2 T. thinly sliced basil
2 c. rice (recipe calls for basmati rice, but I used medium grain)
6 T. chopped dry-roasted peanuts
For this recipe, I sliced the chicken into strips and sauteed them in our wok. Once cooked, add the can of coconut milk. Bring it to a boil, then add the curry and salt. Cook for 5 min. over medium heat until the sauce begins to thicken. While the mixture is thickening, begin the rice as directed. Cook the veges too. Once the curry mixture thickens, add the veges and bring to a boil again. Stir frequently until it thickens. Stir in the basil, and you're ready to eat it over rice. Sprinkle peanuts on top if desired.
If you have any ideas on how to make this recipe a little tastier, please leave comments or let me know.
I think it needs some more spice or flavor. I'll copy the article as it reads from Cooking Light's Superfast Suppers, but if you can spice it up, I'd love to hear how you did it.
Ingredients:
1 16oz. package of frozen veges (or if you prefer, steamed fresh veges like broccoli, mushrooms, etc.)
1 13.5oz. can of coconut milk (or lite coconut milk, but I prefer the regular)
1 package of chicken breast (or a 6oz. package of already cooked chicken)
2 t. red curry, such as Thai Kitchen (more is better)
1/4 t. salt (more is better)
2 T. thinly sliced basil
2 c. rice (recipe calls for basmati rice, but I used medium grain)
6 T. chopped dry-roasted peanuts
For this recipe, I sliced the chicken into strips and sauteed them in our wok. Once cooked, add the can of coconut milk. Bring it to a boil, then add the curry and salt. Cook for 5 min. over medium heat until the sauce begins to thicken. While the mixture is thickening, begin the rice as directed. Cook the veges too. Once the curry mixture thickens, add the veges and bring to a boil again. Stir frequently until it thickens. Stir in the basil, and you're ready to eat it over rice. Sprinkle peanuts on top if desired.
If you have any ideas on how to make this recipe a little tastier, please leave comments or let me know.
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