Spinach curry
I tried a little experiment for lunch, and it was pretty successful, so I'm going to record it. I knew I was going to make something with chicken, but I couldn't decide what. I considered my pseudo chicken a la king, but it didn't seem quite what I wanted. I was mulling the idea of some sort of curry, and the idea of spinach occurred to me. I generally have a can of the stuff in the cupboard, but I don't have any established dishes that use it. I wasn't sure that this was going to work, but heck, it was something to try.
5 chicken breast tenders, thawed and diced (~½ lb. white meat)
1 large rib celery, diced
~½ carrot medallions
1 T chopped onion
1 t chopped garlic
1 14.5 oz can spinach, drained
1 can condensed low fat cream of chicken soup
1 t Thai red curry paste
a few shakes Thai fish sauce
1 t brown sugar
1-2 t cooking oil
1¾ c instant brown rice
I chopped the celery and carrots, then started the water for the rice and started heating the oil in the flat-bottomed wok/skillet as I started dicing the chicken. Added the celery, carrots, and onions after the oil had had a few seconds to get hot. Once I got the chicken diced, I added it, the garlic, and the curry paste to the pan. When the chicken was cooked, I added the spinach, the soup, the sugar, and the fish sauce (which I'd forgotten earlier). When this was stirred together, I checked it for spiciness (I wasn't sure I'd used enough curry paste), and it was quite zingy. (The freshly opened jar of Thai Kitchen red curry paste seems to be a fair bit hotter than the old jar of green that I finished a week or two ago.) When the rice was ready, I stirred it all together, because that's how I do these things; normal people would probably serve the curry over the rice.
5 chicken breast tenders, thawed and diced (~½ lb. white meat)
1 large rib celery, diced
~½ carrot medallions
1 T chopped onion
1 t chopped garlic
1 14.5 oz can spinach, drained
1 can condensed low fat cream of chicken soup
1 t Thai red curry paste
a few shakes Thai fish sauce
1 t brown sugar
1-2 t cooking oil
1¾ c instant brown rice
I chopped the celery and carrots, then started the water for the rice and started heating the oil in the flat-bottomed wok/skillet as I started dicing the chicken. Added the celery, carrots, and onions after the oil had had a few seconds to get hot. Once I got the chicken diced, I added it, the garlic, and the curry paste to the pan. When the chicken was cooked, I added the spinach, the soup, the sugar, and the fish sauce (which I'd forgotten earlier). When this was stirred together, I checked it for spiciness (I wasn't sure I'd used enough curry paste), and it was quite zingy. (The freshly opened jar of Thai Kitchen red curry paste seems to be a fair bit hotter than the old jar of green that I finished a week or two ago.) When the rice was ready, I stirred it all together, because that's how I do these things; normal people would probably serve the curry over the rice.