Easy Thai Chicken Curry

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.

Coconut Curry Chicken

I like Thai food but haven't ever tried cooking it at home, except for an easy boxed Pad Thai we used to always buy. I saw this recipe in Rachel Ray's Everday Magazine and gave it a try. It was easy and good and now that I know Joe will eat this, I will probably try more.

I'd love to hear anyone else's Thai recipes too!

Coconut Curry Chicken

1 1/2 c. white rice (I actually bought Trader's Joe's brown jasmine rice)
2 t. curry powder
1 13.5 oz. can coconut milk
4 skinless boneless chicken breasts cut into strips
2 t. five spice powder

In a medium saucepan, bring 3 1/4 c. salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five spice powder and 1/2 teaspoon each of salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stiry fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.