Homemade Thai

On Friday night, Rob and I were hankering for some ethnic food. After some lengthy deliberation, we settled on Thai. After a quick glance through the pantry, we realized we could easily whip something up with what we had instead of spending money on take out. Dinner turned out pretty delicious (especially the chicken), so here's the recipe!

Thai Curry Chicken with Coconut Rice and Brussels Sprouts

Rice:

1 cup of rice (I used sushi rice but you can probably use any kind)
1 1/2 cups of coconut milk
1 Tbsp. of red curry paste
Salt and pepper

Rinse the sushi rice many times in water, swirling it with your fingers. Put the rice in a pot and add the coconut milk. Bring to a boil, then reduce to low heat. Cover and cook for ten minutes. Remove the cover, add the curry, and keep at a low heat for another ten minutes.


Chicken:

Chicken breasts (I used leftover rotisserie chicken which was perfect and easy)
2 Tbsp red curry paste
1 Tbsp powdered ginger
Salt and pepper
Coconut oil
Onion
Spinach
1/3 - 1/2 cup coconut milk
Lime

Sautee the vegetables in coconut oil and ginger. Add the chicken, coconut milk, and curry. Stir together until well combined and the flavors have settled (5-10 minutes). Squeeze lime juice over the food.

Brussels Sprouts:

B Sprouts
Ginger
Salt and pepper
Coconut oil
1 clove of garlic

Sautee the brussel sprouts in coconut oil and garlic. Add the ginger and cook until browned.

Enjoy!!!