RED CURRY CHICKEN AND VEGGIES.
Serves 4:
1 1/2 lbs of chicken cut into thin strips
2 tablespoons Wildtree Natural GSO
1 (14 oz) can of coconut milk
3 tablespoons Wildtree Thai Red Curry paste
2-3 cups of freshly cut broccoli, red and yellow peppers or if you are in a hurry – use a 16 oz bag of stir fry vegetable mix.
Sea Salt to taste
Heat oil in sauté pan over medium heat. Add chicken and sauté until cooked thoroughly. Add coconut milk, curry paste and veggies. Saute until veggies are crisp tender stirring occasionally. Season with sea salt and serve with steamed rice.
** Thai Red Curry Paste is one of my families favorites however after 1/1/12 it will no longer be sold so get it while you can!!! -- www.mywildtree.com/donnah
Why was it discontinued!??
ReplyDeleteI know! Bummer, right?! Each December, they take inventory of sales and those products that are not selling well are eliminated.Evidently this was not one of our big sellers. I still use our Curried Garlic Blend a lot though. Tonight, in fact, I made a quick Curried Chicken & Rice Skillet meal. I had an opened can of coconut milk, some leftover steamed brown rice & some left over cooked chicken in the refrigerator from the weekend. So I heated the coconut milk (about 2/3 of a can) and added a tablespoon of coconut sugar (we like our curries sweet with a little heat!) and then tossed in the rice - just about a cup, the leftover chicken - a heaping full cup & a 1/2 cup of frozen peas and let that all simmer. Topped it off with a few red pepper flakes. It got double thumbs up for a quicky!
DeleteWoops...almost forgot the most important part -- 1 tsp. of our Curried Garlic Blend!! After the coconut milk was heated - I stirred in the curried garlic blend.
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