Cooking With Kitty #9

We have a problem in our household, perhaps its one you have experienced. My husband loves spicy, hot foods, he eats jalopeno sandwiches, I hate hot spicy food. So dinners can be tricky at times but this week my husband thought he’d found the answer. Kitty wasn’t so sure.

He found a spice pack in the kitchen and brought it home. I don’t have the pack, so I can’t provide the brand but as he pointed out, it can easily be made from scratch.

Now not to put a dampener on his parade but it was actually a little to bland, so I reckon you could add a bit more spice and give it a bit of zing, but that’s between us and Kitty.

Yellow Thai Curry

Ingredients

IN THE PACK
Yellow Thai Curry Paste

  • Yellow Thai Curry Paste
  • Coconut Milk
  • Kaffir Lime Leaves
  • Whole Red Chilli
  • 250g Diced Chicken
  • 2 Medium Potatoes, Diced
  • 1 Small Onion, Sliced
  • ½ Cup (125ml) Water
  • 2 Cups Jasmine Rice

COOKING INSTRUCTIONS

  1. Flash fry spices in a hot and well-oiled medium sized saucepan for 5 seconds.  Add chicken and fry for 3 minutes or until well seared.  Add vegetables and fry for a further 2 minutes
  2. Add Yellow Thai Curry paste to saucepan then immediately add coconut milk and ½ cup water.  Stir contents, reduce heat to low and cover pan with lid.
  3. Simmer until chicken is fully cooked and tender (approx. 20 minutes).  Serve immediately on a bed of jasmine rice.

© NopeNotPam

3 thoughts on “Cooking With Kitty #9

  1. That looks delicious. The last time I used a Thai Curry paste from a jar, it nearly blew our heads off!

    I made your aubergine and bean lasagne for supper yesterday. I turned out really well (despite the lack of your ‘special’ beans).

    Liked by 1 person

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