Green curry - chicken

There is a local restaurant that I love to visit because they have a variation of foods, including japanese and thai.  It has an awful name, Thainamite, but they have a nice variety from sushi maki rolls, to miso soup, to curry, etc.  One of my favorites is their green curry - of course, preceded by miso soup, a spring roll, maki roll, and glass of wine ;)

Years ago, I worked in Chicago research consulting firm with Ning.  Ning was from Thailand and would often cook lunch for me because she felt some need to feed me and take care of me, which I never do, so I appreciate when others do.  Ning was a vegetarian and only ate organic, which I didn't really understand the importance at the time, but no matter what she cooked, I ate it and liked it.  Even though I grew up in a very Midwestern home where we had to have three things to make a meal 1.) meat, 2.) potatoes, and 3.) a canned vegetable, and I never understood the vegetarian, vegan, organic movement, I still greatly appreciated her efforts.

Recently, I have moved to less perservatives, more fresh foods, less processing, less wheat and white flour, etc., and have learned Thai food is a great way to go and it IS easy to cook.  You need nothing more than chopped garlic, onions, peppers, chopped ginger (optional), soy sauce (optional), a meat or protein (optional).  The "thai" ingredients you need are coconut milk and green curry paste, which is offered through the Thai Kitchen line at the store is low/no preservatives or organic.

Anyway, this is my modified and simplified version of green thai curry chicken...

First:

Put some 1.) chicken broth or 2.) organic vegetable broth or 3.) olive oil in a pan and turn on 4-5 (medium heat).

I use the broth rather than oils when I am trying to slim down or if the oil is bothering my stomach.  Broth is a great alternative to cooking with butter and oil.

Second:

Then, add the chicken or protein (tofu, shrimp, whatever).  Many recipes call for boneless, skinless chicken breast, which are expensive, so I offer some alternatives.  If you are really on a budget, grab some chicken quarters.  If you prefer boneless, grab a package of boneless thighs.  Both of these you can easily rip/cut the skin of for a healthier option.  Or, if you are meatless, go for shrimp or tofu or more veggies.


--as the chicken is browning cook some Jasmine rice (love this stuff), 2 cups of water, 1 cup of rice, and some salt.  Bring to a boil.  Then, turn on low and let simmer for 15 minutes.  Or, read the back of the rice package.

Brown the chicken on each side.  It doesn't need to be cooked all the way through, but make sure it is browned.

Remove it.

In the same pan (with juices, etc.) start on the sauce.

Third:

Add a scoop of chopped garlic, chopped ginger, dash of soy sauce, one large onion sliced (add bell peppers if decided).

Add a scoop or two of green curry paste.

Let it cook for a few minutes until it amalgamates or things really mix with each other

Then, shake up and add a can of the coconut milk.

*Note: Sometimes I add miscellaneous -- today I am adding peas.

Once things are well mixed, make sure the stove is on a medium heat (4) and add back in the kitchen.  Cover and let simmer for 20 minutes.  This should allow for all the flavors to combine and the chicken to finish cooking.

So, serve the rice up with some chicken and green curry sauce over the top.

Adapted from: http://allrecipes.com/recipe/thai-green-curry-chicken/ and the back of the Thai Kitchen Green Curry paste.

*Note -- no sugar added, no fish sauce used

Tanya's Chunky Guac

All the typical ingredients, but different.   It is more like a avocado, tomato, and onion salad ;)  You better have a hefty chip to handle this.  Xochitls are great, but couldn't handle my Guac.  It is also great in a soft corn shell taco with grilled chicken (skinless, boneless thighs with cumin, salt, pepper, cayenne, etc.) and some shredded cheese.  I also love black beans with this too.  Chicken and black bean recipes to come.

1-2 Haas avocados, halved, seeded and peeled.  Simply chop into large chunks or not...do not dice or chop finely.  You wan to taste avocado when eating it.

Couple squeezes of lime juice (not too much, can always add more)

Few shakes/grinds of salt, kosher salt is best (I always like a lot)

Few good shakes of ground cumin (Cumin is a key ingredient)

Couple brief shakes of cayenne (not too much, can always add more)

Small jalapeno pepper, sliced or diced

Teaspoon full of chopped garlic (I always have a jar in the fridge)

Some chopped cilantro, just pull the leaves off  (so cheap when bought fresh in the veggie section)

NEXT -- Lots of onion and tomato!!

1/2 medium onion, chopped not diced (always have a bag int he fridge)

1 med-large beefsteak tomato (buy fresh, roma, cherry tomatoes, whatever works)

THEN -- Stir it with nothing more than a spoon.  The avocados should maintain their form to some point although some of them will cream into the other ingredients.  The guacamole, tomatoes, and onions are all visible.

It is always good to taste...and taste again...to reach the taste you like in your guacamole.

Adapted from:
http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html

*Note: I don't like dicing food.