This year, I’ve tried to be healthier than before— which obviously means less eating out, and more cooking at home. On Sunday, plagued by an urge to try something other than my go-to stir-fry chicken & veggies, I finally unearthed a google doc of recipes from cuisines around the world shared with me by my cousin brother about 2 years ago.
I’m not usually someone who does well with recipes, since patience is a virtue I don’t possess, but more importantly, because I have an above-average spice tolerance, which means most recipes turn out to be too bland, with an underwhelming flavor pallet. So, I chose the moderately spicy, easily modifiable recipe for red Thai curry. Here’s the link to the original recipe; below is the recipe with modifications to make it spicier and more flavorful.
Ingredients (serves 2-3)
1 tablespoon salt
1 tablespoon ground black pepper
2 teaspoons chili powder
2 tablespoons red pepper flakes
1 tablespoon olive oil
1 medium red bell pepper, cut into 1-2 inch-long julienne strips
1 red onion, halved and sliced (grocery-chopped works too)
2 cloves garlic, minced (OR 4 teaspoons grocery-chopped/minced garlic)
2 tablespoons minced fresh ginger (OR 3 tablespoons ginger powder)
4 teaspoons red curry paste
1 pound boneless, skinless, chicken breasts, cut into 1-inch cubes (use organic for best results)
1 cup reduced-sodium chicken broth
1 ½ cup lite coconut milk
2 tablespoons reduced-sodium soy sauce
1 teaspoon light (or dark) brown sugar
1 ½ cups sliced Portobello mushrooms
2 cups aby spinach
2 tablespoons lime juice
2 lime wedges
Step 1: Put the diced chicken in a medium bowl. Sprinkle salt, pepper, and 1 teaspoon chili powder, and mix till the chicken is entirely coated. Keep bowl aside.
Step 2: Heat oil in a large non-stick skillet (or deep pan) on medium heat. Add 1 clove minced garlic (OR 2 teaspoons pre-chopped garlic). Add onion and bell peppers, and continue to cook on medium heat for about 5 minutes, stirring often. Then add mushrooms, the second clove of minced garlic (OR 2 teaspoons pre-chopped garlic), ginger, and curry paste, and stir to mix well.
Step 3: Add the chicken to the skillet, and stir to mix on high heat. After about 3 minutes, add the chicken broth, coconut milk, soy sauce, and brown sugar. Reduce heat to medium until the chicken is tender and cooked (about 10 minutes).
Step 4: Add baby spinach and lime juice; cook about 5 minutes, until the spinach has wilted. Add red pepper flakes and mix well. Serve with lime wedges and enjoy!
1. After step 3, taste the curry; at this point, if it’s still under-flavored, add more pepper, chili powder, and/or soy sauce to taste.
2. If, at step 4, the curry is more watery than you’d like, keep cooking on high heat for about 7-10 minutes until it reduces.