What do you do with your abundance of peas? Make lots of stir-frys! So here's my favorite stir-fry recipe. It is one of my dishes I make that I feel is as good as any I've had at restaurants. It's based off of Thai kitchen's red curry paste, which is available at major grocery stores like Cub and Rainbow. I alter the recipe on the back of the product slightly. A paste is the easiest way to make thai curry because it uses ingredients that are hard to find like kaffir lime, lemon grass, and galangal. Plus it's just faster.
Thai Chicken Red Curry
Ingredients:
- 7oz of coconut milk
- 1Tbs red curry paste1 1/2 Tbs fish sauce
- 2 Tbs of brown sugarSriracha chili sauce to taste1/4 tsp of each or to taste (salt, pepper, garlic powder, ginger powdered)
- 1 lb of chicken thighs cubbed about an inch
- rice
- what ever veggies you like (I usually use carrots, sugar peas, mushrooms, broccoli, onions)
Directions
- Cut up chicken thighs to about 1 inch cubes (according to America's Test Kitchen they have more flavor then breast)
- Put chicken into a quart size zip lock bag and add 1/4 cup of water, 1/3 cup of salt, and a bit of hot sauce and soy sauce to form a brine (this will help add flavor and keep the meat moist) put in the fridge at least 1hr, but no more than overnight.
- Combine 1/4 tsp of each or to taste (salt, pepper, garlic powder, ginger powdered) in a tiny bowl to form a spice rub Rinse the brine off the chicken with a strainer and pat the chicken dry (so it will brown easier) and apply the rub to the chicken
- throughly cook the chicken in a wok or heavy skillet with a cooking oil that can withstand high cooking heat like canola or vegtable oil, not olive oil.If using a skillet set aside the chicken once cooked and cover then cook the veggies (add veggies that need to cook longer first like carrots, sugar snap peas and broccoli last)
- add all other ingredients and mix (add chicken back after in if using a skillet) turn heat to simmer and serve when ready (serve with rice)
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