Hi loves! I am still trying to get caught up on my blog posts (I haven't been feeling well, chalk that up to weight lifting etc). I have been riding out Winter and enjoying my time at home with hubs and the kitties. Tonight I am showing him Coming to America so that we can watch Coming to America 2 when it is released.
Tonights look is 100% recycled and all of the jewelry is C/O Ettika.
Lipstick: MAC So Chaud.
Trousers: H&M
Top: Red Dress Boutique
Head wrap: Muaves
Its been a while since I even had on makeup so I definitely had fun. Below is a not so quick Thai Red Curry with Jasmine rice. Once you get used to making it it becomes quicker and easier in my opinion and you can even make the curry paste from scratch if you have a blender,
Thai Red Curry w/ cabbage and jasmine rice
carrots
mushrooms
onion
red/green bell pepper
jasmine rice
chicken breast
chicken broth
coconut milk
limes
soy sauce (OPTIONAL)
You can put almost anything in curry that you like vegetable wise by the way. I used red curry paste from the grocery store (it is gluten free) and added chicken breast.
- In a large saucepan of 3 cups water, cook the jasmine rice according to package instructions; set aside.
- Heat evoo in a large pan (preferably cast iron or stainless steel
- ) oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, onions and garlic to the pan and cook until translucent, about 3-5 minutes.
- Stir in a generous amount of the red curry paste (2 large spoons) and fresh ginger until fragrant, about 1 minute.
- Stir in whole coconut milk. Bring it to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
- Steam the cabbage, about 3 minutes.
- Remove from heat; garnish with cilantro and lime juice. Parsley, cilantro, or Thai basil are all great garnishes for serving.
- Serve immediately with the jasmine rice.
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