Thai Green Chicken Curry

We love our curries in this house! For Hubby it is cooking he grew up with, so it reminds him of home, and for me I just love the flavors and heat found in the dishes. It is something I was only exposed to within the last few years, but instantly fell in love with. Getting used to the heat has taken some time though :)

Through my curry adventures what I have quickly come to realize is that I would prefer a north Indian plate over a south Indian one any day. The problem with that is my Mother-in-law is from south India, and traditionally makes that style of food. She is wonderful at it, and actually known throughout her community for her cooking! She makes the best biryani hands down and I could never dare to compete against it (well at least not if I valve my life). But, that being said I have retreated to my own kitchen and done quite a bit of my own cooking and experimenting with curries now that suit my taste. My secret, I actually prefer mine to hers any day now, including this Thai one, shhhhhhh! I am going to get is so much trouble if she finds out!

Thai Green Chicken Curry:

• 2 chicken breasts cubbed
• 1 shallot minced
• 2 cloves garlic, minced
• 1 3/4 cups coconut milk
• 2 tbsp Thai fish sauce
• 2 tbsp green curry paste
• 1 eggplant chopped
• 2 green chilies, seeded and minced
• 4 tbsp cilantro, minced

In large pan bring coconut milk to a boil. Add garlic, shallot, and chicken. Return to a boil. Lower heat and simmer until chicken no longer pink. Remove chicken with slotted spoon and place in bowl off to side (keep warm).

Stir in curry paste into pan. Add eggplant, and chilies. Simmer for 5 minutes.

Return chicken to pan and return to boil. Adjust seasoning to taste by adding salt and pepper. You may need to add a small amount of water of broth if sauce is to thick (I added about 1/2 cup). Stir in cilantro. Serve with rice.

Enjoy!

Chicken Curry Pasta

Okay, I should be reading Harry at the moment, but I needed to take a little break. Shhh don't tell anyone.

In our house we have all have a special love for pasta. Really though who doesn't love it?
There is a versatility about it like none other. Not only that but it can be as simple and straight forwards as you want or you can easily spice things up.

We of course all have our favorite way of indulging in it too. Lilly for example will only eat pasta with nothing but Parmesan cheese all over it. Hubby and I love a bowl of spaghetti and meat sauce, and it is a staple in our home. But, every now and again you need to change things up, and pasta is one of those things I feel confident enough to create new recipes on my own...very slap and dash as my mother would say. So I created this recipe last night and my wonderful Hubby and I both severely over ate due to it being so incredibly good! He is already requesting that I make it again, and we just finished the left overs today! Super quick and easy too if you are looking for a weeknight meal.


Chicken in a curry cream sauce pasta:

• Whole wheat pasta
• 2 chicken breasts cut into strips
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 cup cherry tomatoes, cut in half
• 1 cup white wine
• 1 tbsp curry powder
• 1 cup heavy cream
• Olive oil

Cook pasta according to package directions

In skillet heat oil and cook chicken strips until no longer pink. Remove from skillet and place off to the side keeping warm.

Adding more oil to pan fry garlic and onion until translucent. Add tomato and cook until tomato starts to soften. Pour in wine and saute until wine is almost gone.

Add curry powder to onion and tomato mixture, fry until fragrant. Add cream, and gently mix together. Simmer until sauce coats the back of the spoon. Return chicken to sauce, and stir until well coated and warmed through.

Serve over pasta and enjoy!