Monday, October 7, 2013

Homemade Takeout: Thai Chicken Curry

There are days that we would love to go and get takeout food. One of our favorite places to get takeout around is a little Thai restaurant. I usually get Pad Thai, Kristin is the more adventurous and has on occasion order Chicken Curry and it is fantastic so we decided to give it a try. We got this recipe from Men's Health. In fact we have had a number of good meals from Men's Health. The recipe was super easy to do and it came out great. 

Making takeout is rewarding because it's healthier and easy to do. The recipe says it takes 25 minutes, the chopping may take a little longer and if you have an older stove like us, the boiling could take longer to get to. I will also say we didn't add the fish sauce and didn't miss it.

Thai Chicken Curry

INGREDIENTS:
1 Tbsp peanut oil or canola oil
2 garlic cloves, minced
2 tsp fresh minced ginger
1 large onion, sliced
1 Tbsp red Thai curry paste
1 cup chicken stock
1 can light coconut milk
1 large sweet potato, peeled and cut into 3/4"cubes
1/2 lb green beans, trimmed
1 lb boneless skinless chicken breast, sliced
Juice of one lime
1 Tbsp fish sauce (optional)
Fresh cilantro or basil, for garnish

MINUTES 0-8 Prep seasoning base
In a large saucepan, heat the oil on medium. Add the garlic, ginger, and onion and saute until soft, about 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Stir in the chicken stock and coconut milk.

MINUTES 9-23
Simmer the curry

Bring the mixture to a simmer, add the sweet potato, and cook for 10 minutes. Stir in the green beans and chicken. Cook the mixture until the vegetables are just tender and the chicken is cooked through, about 5 minutes more.

MINUTES 24-25
Finish the dish

Add the lime juice and fish sauce (if you're using it). Serve the curry over steamed brown rice and garnish with cilantro or basil if you like. Makes 4 servings

PER SERVING: 
440 calories, 31 grams (g) protein, 45 g carbohydrates (5 g fiber), 15 g fat, 660 milligrams sodium


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