Thai food is by far one of my favorite, so i love to cook it for my friends but always with a little bit of a Cuban touch. So last night we got together at my friend Marina's apartment and had a great meal and a great time. I made delicious chicken tenderloins in Thai curry sauce, jazmine rice and a simple garden salad with peanut dressing.
So here are the ingredients and the instructions to make a great meal.
Curry Chicken:
About 2 pounds of boneless, skinless chicken breast
2 cans of sliced water chestnuts
2 cans of bamboo shoots
2 8 oz cans of coconut MILK (not to be confused with coconut CREAM)
1 medium size red onion or whatever type of onion you like.
3 to 4 cloves of garlic finely chopped
1 medium size red bell pepper
1/2 cup of sliced green onions
2 Tbsp of fish sauce
1/4 cup of soy sauce
1 small can of tomato sauce
1, 8 oz can of sweet peas
Salt and pepper to your taste
Instructions
Slice the chicken breasts in about 1 1/2" slices or cube them, your choice. Sprinkle curry powder generously all over the chicken, add salt and pepper, rub the curry powder vigorously on the chicken to ensure coverage of all the pieces, and a 1/4 cup of rice vinegar. You can do this the night before but if that is not possible try to at least marinate it between 30 minutes to 1 hour. Heat some peanut oil or vegetable oil in a wok or large pan. Place the chicken and turn until cooked. Add the garlic onion, green onion, bamboo, and water chestnuts. Mix thoroughly and lower the heat to medium and cover and cook for 10 minutes. In a separate container pour the coconut milk and a the amount of your choice of spicy curry paste, green, red or whatever type of curry paste you like. You can omit the spicy curry paste if you wish but i always add even a very small amount. Add the fish sauce to this mix, as well as the soy sauce and the tomato sauce stir until all the ingredients are well mix. By this time the chicken should be well cooked and the vegetables also. Slowly pour the coconut milk into the wok or large pan containing the chicken, add the red bell pepper and peas and then lower the heat to medium-low and simmer for about 30 minutes.
Once done, serve over steaming jazmine rice and enjoy a great meal.
Thai Peanut Salad Dressing
Ingredients
1/3 cup rice vinegar
1/3 cup peanut butter
2/3 cup water
2 tb low-sodium soy sauce
4 cloves garlic; (i use 2)
2 ts sugar
1 ts crushed red pepper
Place ingredients in a blender or food processor and blend until smooth and creamy.
