Monday, January 4, 2010

another recipe for my file.

 I absolutely love  They have a feature where you can just type in the ingredients that you have and it spits out recipes to make!  You can even input ingredients that you DON'T want in your recipe. It's a dinner miracle, really.  It makes me crazy to come up with new dinner ideas- so if you have any- please send them my way. 

Here's a dinner we made last week. It was fabulous.  My (many) changes are included in black.   The picture doesn't look much like ours because we cut our chicken smaller- used diced tomatoes instead of sliced- and added had no fish sauce or red paste- but you get the idea.

Burmese Chicken Curry (Gaeng Gai Bama)

Ike LOVED it.

  • 1/4 cup vegetable oil (or 1 tbs!)
  • 8 shallots, thinly sliced
  • 1 pound skinless, boneless chicken meat, cut into large pieces
  • 2 tablespoons red curry paste (did NOT use)
  • 1 tablespoon curry powder
  • 1/2 cup (low fat!)coconut milk (increased to about 3/4 -1 cup)
  • 1/4 cup pureed tomato (we did tomato paste)
  • 2 tablespoons fish sauce (did NOT use)
  • 1 tablespoon brown sugar
  • 2 medium tomatoes, cut into wedges (1 can diced tomatoes works wonders!)
  • 1 bunch cilantro, chopped
  • 1/2-1 package frozen peas
  1. Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender.
  2. Place the chicken in the skillet with the onions and oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover (we only added about 1/4 cup water here), and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
  3. Stir the peas, coconut milk, tomato puree, fish sauce, sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

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