HAPPY NEW YEAR!!
The year of 2009-what will that bring you? This year is full of excitment for us and a first for many things. Our up coming wedding is certainly on our mind, my REAL graduation celebration and of course travel travel!
Food wise, it is going to be another year of discovery. Certainly new recipes to try, lazy days to battle with and lovely adventures in the tiny kitchen.
I keep a tub of either Thai red or green curry paste in the fridge for emergency meal ideas. You can’t go wrong with coconut milk, curry paste and a whole bunch of veges/meat can you? Check out my Thai Red Seafood Curry. Certainly I have toyed with the idea of using the curry paste in fish cakes as well-I just need a food processor!
Thai Red Curry Chicken (serves 4)
300-400 grams of chicken thighs
2 tablespoon of Thai Red Curry Paste
1 can of lite coconut cream
4-5 cups of mixed veges of your choice (I used fresh beans, onions, carrot, red capsicum, baby corn)
1) Heat wok. Saute red curry paste. Add onions and fry till nearly done. Add chicken and cook for around 4-5 minutes. Add coconut cream and simmer with veges. Simmer for 10 minutes or so.
2) Serve with rice!