We finally have weather that isn't -20C! I don't mind that it is snowing, I'm just happy the air doesn't hurt my face. All my stuff arrived from Alberta on Friday. I haven't seen some of this stuff since 2009 when I packed it away. I was super happy to get my kitchen back. Now my kitchen is FULL plus I have my stand mixer back. YAY!
Remember when I said to watch out for Thai green curry with chicken? Well it was nothing special. I used a new paste that I have never used before. The flavour wasn't strong but the spice was so I didn't end up using enough to have it very flavourful. I have used pastes in the past that were very very spicy so I was playing it safe.
Here is how it went.
Get your rice cooking. I use one cup Jasmine rice and two cups of water.
Get that to a boil then turn it down to simmer while you get the rest of the meal cooking.
On the side, I'm making parmesan asparagus.
I just toss the asparagus in some oil, season with pepper and parmesan cheese and into the oven. There is no need for salt as the cheese is quite salty.
Here is what we are putting in the curry. Green Thai curry paste, coconut milk and chicken breasts.
I start the chicken cooking with coconut oil. It is great in this dish.
Get the paste into the oil and let those flavours out. I used 2 tbsp of the paste but I would double it next time.
Once it starts to get all bubbly like this you are ready to add the coconut milk.
Here we go with coconut milk, it looks like a mess but it's going to be great.
Once you get the milk mixed in you can add your chopped chicken.
Let the chicken cook for about 10 minutes. Keep an eye on your rice and asparagus too! Add some frozen peas a few minutes before serving.
OOOOOH! Look at that asparagus! YUMMY!
Guten Appetite! As I said the sauce wasn't as flavourful as I would usually have it but it was still good! That asparagus though!
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