Thursday, September 17, 2009

Coconut Curry Chicken

Thai Kitchen Red Curry Paste
Thai Kitchen Fish Sauce (sounds gross but it makes the dish- promise!)
1 can coconut milk (buy these 3 at Wal Mart, it’s a bit pricey anywhere else- they also have light coconut milk)
1/2 can pineapple chunks
1/3 c frozen peas
Juice from half a lime (or whatever- you just want a hint of lime)
2 chicken breasts cooked and shredded
Salt and Pepper to taste
Rice
Put chicken in the oven for about 40 minutes on 375. Put olive oil and salt and pepper on it first. Then start the rice. For the curry follow the recipe on the curry paste jar. You can also add some bell pepper or diced tomatoes. I add the chicken, pineapple, and lime juice just before I serve it.


3 comments:

  1. On the fish sauce and curry paste- it lasts forever. You only use about a teaspoon each time you make it so it actually is a quick cheap meal- it just requires the initial plunge at the beginning.

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  2. Mmm rob would LOVE this recipe!

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