I have heard good things about the curry sauces sold at Trader Joe's so I found this easy recipe to test out TJ's Green Thai Curry Sauce. I added light coconut milk to taste for each of us (a little for me, more for Joe and a lot more for the kids) to cut the heat and servied it with TJ's brown Jasmine rice. We all liked it a lot. Next up to try is TJ's yellow curry sauce.
Thai Chicken Curry
Ingredients:
1 onion, cut into 1-inch pieces
3/4 pound green beans, cut into 2-inch slices
1 red or other bell pepper, seeded and cut into 1-inch pieces
1 pound boneless, skinless chicken breasts, thinly sliced
1 (12-ounce) package curry sauce
Instructions:
In a well-oiled skillet, saute onions until slightly softened. Add green beans and stir-fry until bright green (add a tablespoon or 2 of water if needed to keep from sticking). Add red pepper and chicken and stir-fry until just cooked through, 5 to 7 minutes. Add curry sauce and cook for 1 to 2 minutes, or until chicken and vegetables are cooked through, stirring frequently.
Notes:
Chose your favorite veggies, just make sure to add them in the order needed to cook, or parboil them before adding. Substitute broccoli or snow peas for green beans, or choose other colored bell peppers. The same goes with the protein; substitute beef, pork, shrimp or tofu. For a massaman curry, add cooked potatoes and top with avocado.
2 comments:
Oh how I love thee, T-Joe's!!! I've never had their yellow curry sauce either but am a big fan of the green. You know what else is really good with chicken or in stir fry is their mango chutney - its more on the spicy side though so might have too much heat for the kiddos.
Thanks Mollie. TJ's is now where we shop most of the time, so I always like to hear about good finds there.
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