My roomie and I started doing Spicy Sundays every week to fulfill A) our love of thai food and B) a nice romantic date for the two of us! Candles are involved of course 😉
For Christmas I got this Thai & Asian cookbook so that we could start making our own Thai food at home – budget friendly ideas are always on my mind.
This cookbook is pretty cool because it includes appetizers, snacks, poultry, meat, veggie and dessert recipes! Also, the whole beginning goes into details about the culture and traditions involving food and ingredients in Thailand, China, Japan, Burma, etc. It then goes on about the different types of noodles, spices, veggies, sauces, [everything] that are in the book and how they are used and kept best. So much information and it was great to read while eating. Tonight I opted for a simpler recipe, there are a ton of ingredients and kitchen utensils that some of these recipes require that I don’t have at the moment…future Christmas gifts?!
Stir-Fried Crispy Chicken
1 chicken breast **you can substitute in tofu as well
1 tbs coconut oil
1 tbs Thai green curry paste
2 tbs light soy sauce
1 tbs sugar
2/3 cup veggie stock
2 stalks of broccoli (cut to florets) **you can substitute in asparagus or carrot sticks as well
2 tbs of chopped roasted peanuts, unsalted
Preheat the oven to 350 degrees and cook the chicken for 30 minutes – or until done.
Heat the coconut oil in a wok (definitely don’t have this but a deep pan works just as well!) and add in the curry paste over MED heat. Stir continuously for about 1-2 minutes.
Stir in the soy sauce, sugar and veggie stock and mix well. Bring the liquid to a boil and then reduce the head to LOW so that the mixture is simmering.
Add the broccoli (or veggie of choice) and simmer for 5 minutes. Then add in the chicken (cut into pieces) and the chopped peanuts. TOSS and voila!
I hope you had a great weekend 🙂