Sunday, August 2, 2015

Thai Red Curry Chicken


I love Sri Lankan Chicken Curry.  Unfortunately, when you make it, you must also make a few other curries to go with it.  Now stir fry curries... they are a lot easier.  One curry and rice is a perfect meal.  

So when I bought a big pack of boneless chicken thighs, I knew that a quick stir fry style curry was in my future.  I made this curry with the help of some prepared store bought red curry paste and it came together in less than 30 minutes.  

I am not always a big fan of prepared curry pastes.  I have even made my own red curry paste in the past, but this time I took the chance on some red curry paste from the store.  I can't complain with the results because it was really good.  Maybe I don't have to always make it from scratch after all. 

I topped the final dish with some sliced jalapenos and green onion and lunch was on the table.

2 1/2 pounds of chicken cut into large chunks
salt and black pepper to season chicken
2-3 carrots peeled and cut into sticks
1 large white onion chopped
1 large bunch of green onions (scallions)
1 piece of lemongrass (gently smashed)
1 pandan leaf
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
2 heaping tablespoons of red curry paste (I used Thai Kitchen)
red chili flakes (to taste and this is optional)
2-3 Tbs fish sauce (to taste)
1/2 cup up to 1 cup water
1 tsp lime juice
1 cup coconut milk 

lime wedges
sliced jalapenos

Cut chicken into large chunks.  I used boneless and skinless chicken thigh pieces.  Then in a large pan or wok, heat 3-4 Tbs canola oil until hot on medium-high heat.  Add chunks of chicken and allow to brown well then season with a little salt and black pepper. Cook for about 7-9 minutes.
Next add the onion, carrots, white part of green onion (reserve the greens until later), pandan leaf and lemongrass.  You want to gently crush or smash the lemongrass before adding it into the pan. Saute for 3-5 minutes with the chicken.  

Then add the ginger and garlic and saute for another 2 minutes.  Next add the red curry paste and fry with the chicken and the oil for a minute.

Then add the water.  The water depends on how much gravy you like.  Use 1/2 cup for less gravy in the curry or 1 cup for more gravy.  I added one cup of water.  Also add a tsp of lime juice and the fish sauce.   The fish sauce is the main "salt" in the dish so add this to taste.  Cook curry for 10 minutes.

 Once carrots are fork tender, lower the heat of the stove to low and add coconut milk and the tops of the green onions.  Simmer for 2-3 minutes.  

Taste for salt and spice and adjust as needed.  

Serve with hot rice.  Garnish with more green onions, sliced jalapeno and lime wedges.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, July 29, 2015

Asian Grilled Chicken Salad with Spicy Peanut Dressing #LifesBetterWithTheLion


One of my greatest joys in life is to cook and create recipes.  I also love to go to the grocery store and shop for food.  I do a little happy dance when I get the Food Lion circular in my mailbox every week.  I sit on the couch with a pad of paper to make my grocery list and a big red pen to circle everything on sale that I want to buy. 

Now with the Food Lion website online, I don't have to just wait for the circular to come to my mailbox. I can simply go online and check out the circular for my local Food Lion any day of the week at any time.  

The circular online is so convenient, and I love how easy the Food Lion website is to use.  It is extremely user friendly and you will love it from the first time you click on the link to check it out.  Everything is clearly marked at the top of the site so if you want to check out the Weekly Specials, just click on the link for Weekly Specials.  It's that easy and as a busy Mom rushing around trying to get breakfast, lunch and dinner on the table seven days a week, I like that it's easy to use. 

Another great feature on the website is that with just one click of my mouse I can load coupons right to my Food Lion MVP card from their coupon hub. Now that's so much better than cutting all those coupons out every day. 

My favorite feature about the site is the recipes.  Now I can look at the circular to see what is on sale and easily use the  Food Lion Recipe Portal to make my weekly menu plan.  There are hundreds of recipes on the site to inspire you to cook amazing meals for your family. You can choose from breakfast, lunch, dinner, holiday, snacks to lifestyle meals like diabetic, Paleo, gluten-free and vegan recipe options. 

Since I am a food blogger and a total cooking enthusiast, I had to come up with a recipe to share on the Food Lion Recipe Portal.  It's a long hot summer so I wanted to make a cool and hearty salad for you today.  Here is my Asian Grilled Chicken Salad with Spicy Peanut Dressing.

This salad is perfect for lunch or dinner and it's easily made diabetic friendly by just omitting the chow mien noodles.  I love the crunch they give, but they are just a garnish for the recipe and a totally optional ingredient.  

I wrote down my recipe and headed on over to my local Food Lion with my grocery list and my MVP store card.  The Food Lion is only a couple of miles down the road and I was excited the whole way to gather all my ingredients to make my salad.  I love my local Food Lion.  It is always so clean, well-stocked and full of friendly Food Lion employees.  

I love the wide aisles and the layout of my store.  My favorite section has to be the produce department.  I can spend a lot of time going through all the greens, fruits and veggies.  I soon headed to the international food aisle that has loads of Asian ingredients like stir fry sauces, dips, and condiments to help me make my Spicy Asian Dressing.    

Now my husband and son are meat eaters so if I was making a salad for dinner it better have some kind of meat to make it hearty.  My next stop while shopping was to head on over to the meat and seafood departments.  I thought about making a steak or shrimp salad, but I decided chicken would make a better addition to this Asian salad. 

Of course while I was already at the Food Lion, I had to check out all the rest of the aisles and left with my shopping cart full of future meals, snacks and desserts to be enjoyed by entire family.

After I made my recipe I was eager to post it on the Food Lion Recipe Portal.  The recipe portal is so easy to use and you can easily post a recipe by following the simple prompts and instructions.  Do you have a recipe that you would love to share?  Why not head on over to the Food Lion Recipe Portal and post it? 

If you would like to check out my recipe for the Asian Grilled Chicken Salad with Spicy Peanut Dressing here is the link:

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.