Wednesday, September 16, 2015

ALI'S KITCHEN 1: THAI CHICKEN CURRY

One very important thing that they teach us in communications school is transparency and honesty. I'm going to be very honest with you guys: I did not come up with this recipe or cook this. For this whole series, Ali's Kitchen, I will not. That's why it's named after my roommate, Ali.


This is Ali. She's a bio major, but has a real passion for cooking. Upon move in day, once I saw all her cool cooking and baking equipment, I was instantly psyched. This girl brought more cooking equipment than clothes to school, and I love her for that. She brought matcha powder, a cake pop maker, a mini cake pan, saffron oil, curry paste, and way, way more. Want to know the way to heart? Let's bond over being foodies!



Ali's Kitchen Installment 1

Since moving in, she's already made strawberry rhubarb pie, and this delicious chicken curry. Who needs a boyfriend when you have a roommate that cooks for you?


Chicken Curry
Ingredients:
  • 1 cup of brown rice brown rice 
  • 5 chicken tenders 
  • 1 tbsp safflower oil
  • 3 heapings green curry paste
  • 2 heapings chili Paste
  • pinch of s alt
  • 1/2 tsp ground ginger
  • 1 can organic coconut Milk
  • 2 cups of water
  • chickpeas
  • 1 bunch swiss chard
  • 2 shallots thinly sliced
Directions:
  1. Prepare the brown rice according to the box you bought or however you'd like. I like to be lazy and buy the 1 minute microwave cups!
  2. Cut the chicken and swiss chard into the size you desire.
  3. Sautee the chicken for 5-7 minutes in the safflower oil, add shallots and sautee for another 5-6 minutes.
  4. Simmer the the chickpeas, green curry paste, coconut milk, water, chili paste, salt, and ginger in a saucepan for 20 minutes.
  5. Mix in the swiss chard and let simmer for another 15 minutes.
  6. Layer the brown rice and curry mixture in a bowl.
  7. Enjoy!




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