Thai at Home

Lately I've been craving Thai food like nobody's business. Specifically I have really been wanting to scarf down a bowl of Red Curry all by myself....nom nom nom!!

But since I already ate out this weekend and I am attempting to be kinder to my wallet these days I decided to tackle my craving at home.  I already have chicken and coconut milk on hand so really all I needed was the curry and any add-ins.  As luck would have it, I even picked up fresh Thai basil at the Moss Street Market on Saturday.

I am not crazy enough to think I can make my own curry from scratch (mucho ingredients and time I'm just not willing to put in!) so I picked up this little packet at the market...

The package gives a few options of meats and add-ins...so I chose to use chicken, apples, tomatoes and basil.  Other ideas were pineapple and/or red grapes.  I would also think that some Chinese eggplant would be deeeelish as that is what often comes in a restaurant serving.

The cooking process is dead simple.  Heat some oil in a bigass skillet.  Add curry paste and half your coconut milk.  Cook for 3 minutes.

Add chopped up chicken breast.  Cook for 5 more minutes.  Add fruit (I also added lots of chopped basil here) and remainder of coconut milk.  Bring to boil and let simmer.

That's it.  You are done.

I served it over brown rice with a side of sautéed zucchini for an extra veggie serving.  I would have liked to just sit down with a spoon and the whole pan of curry but alas my waistline might disagree with that option!

Very enjoyable for a "cheater" meal!  Curry paste and coconut milk will remain staples in the pantry for sure.  I'm also intrigued by the pineapple option...yes please!