I love, love, LOVE Thai cuisine. There’s a great little restaurant about half a mile away from my house that has the best buffet on the weekends. Pad Thai noodles, Tom Kha Gai soup, Panang Curry… you name it. Just thinking about it is making my mouth water!
Although I walk through the international section of the grocery store often, I’ve always been intimidated by all the products available, so I’ve never tried to make Thai food myself. Unfortunately we can’t go out to eat as often as I’d like anymore, so when I was given the opportunity to try out a selection of Thai Kitchen products I got all excited and hungry and stuff. What’s new, right?
After making Red Curry Chicken for dinner the other night, I’m pleasantly surprised by how simple and affordable it is. At $2.19 for coconut milk, $3.79 for curry paste, $3.79 for fish sauce, and $3.09 for a box of Jasmine rice, the ingredients that I have to buy to feed a family of four cost less than one meal at a restaurant. That doesn’t include the chicken, sugar, or basil, but it still ends up being a great deal, especially considering how much curry paste and fish sauce I have left over. I hope the following video shows you just how easy it is to make Thai in the comfort of your own kitchen, for a fraction of what it would cost at a restaurant.
Here’s the recipe so you can try it yourself:
Red Curry Chicken
Prep Time: 10 minutes ~ Cook Time: 15 minutes
1 can (14 ounces) Thai Kitchen Coconut Milk, divided
2 tablespoons Thai Kitchen Red Curry Paste
1 tablespoon brown sugar
1 pound cooked boneless, skinless chicken breast
1/4 cup chopped fresh Thai basil
2 tablespoons Thai Kitchen Premium Fish Sauce
1. Bring 1/2 of the coconut milk to simmer in large skillet on medium heat. Stir in curry paste until well blended. Add remaining coconut milk and sugar; bring to boil. Reduce heat to low; simmer 5 minutes.
2. Stir in chicken. Cook 3 to 5 minutes or until chicken is heated through. Stir in basil and fish sauce.
3. Serve with cooked Thai Kitchen Jasmine Rice. Garnish with additional basil and red chile slices, if desired.
Makes 4 servings.
Will I change anything when I make this recipe again? Yes, I’ll be adding more curry paste! By using two tablespoons in the sauce, I found it to have just a hint of spice and I like it HOT. But I must say I’m very happy with the quality of the Thai Kitchen products. The coconut milk is delicious, and the Jasmine rice turned out perfectly cooked and oh-so-fluffy.
You can find this recipe, as well as one for Red Curry Vegetables, on the Thai Kitchen website. There are dozens of recipes for amazing appetizers, soups, salads, main dishes, desserts, drinks, and more. I always wondered what went into a Thai Iced Tea. 🙂
Thai Kitchen products can be found in the Asian/Ethnic/International food aisle of most grocery stores, including Whole Foods, Safeway, Albertson’s, Wal-Mart, Shop Rite, HEB, Costco, and Harris Teeter. For a bigger selection, check out Thai Kitchen’s new online store.
A huge thanks to Thai Kitchen for this fun review op! My four-year old wants me to continue my “cooking show” so now I have to figure out what I’m going to make next…
Giveaway time! Two readers will each win a copy of the Thai Kitchen Cookbook so that you can see for yourself how easy Thai cooking can be.
To enter, please visit www.realasianmadesimple.com and leave a comment below with the name of a recipe that you would like to try.
Please leave a separate comment for each entry and leave a valid email address or blog URL in your comment. US entries only. This contest ends at 11:59 pm EST on July 5th, 2009. Winners will be chosen at random, and have 3 days to claim their prize.