11 minutes ago
Have you made my Southeast Asian Curry from the book?
It sure is delicious. When you take a look at the recipe, you’ll see that I am not a gal who shies away from a list of ingredients. Although the cooking process is actually quite simple, it relies on some prep in advance: chopping, measuring, and putting together little bowls of the ingredients. So it’s a nice dish to do on a Sunday when you have a little time and maybe some helpers to measure out the various bits of deliciousness. I always prefer ground chicken, both dark and light, instead of turkey—for me there isn’t a competition for which one taste better. This dish is full of all kinds of goodness like coconut aminos, Thai curry paste, garlic, and lime, all infused into the chicken and then finished with a sauce made with chopped onions and the brilliance of coconut milk, red curry, and chicken stock, which are sort of like a trifecta. I served mine with baby bok choy leaves but it would be amazing over rice or rice noodles. I like to have a variety of recipes in the rotation, some simple like the Everyday Roast Chicken Breast, some with lots of ingredients but with an easy recipe, and some, like the Epic Salad, which you might make twice a year as it takes some time but is so perfect for a summer party or book club—it requires some work, but the outcome is magnificent. What’s are you currently making that you’re super inspired about ? stories up soon for this dish .