Good Enough to Eat... Again! is a new recipe feature that will appear every other Monday. The inspiration? It's been a huge adjustment to cook for just myself, being used to living with someone else throughout college. One of the ways that I've learned to adjust is to simply continue cooking for two whenever I make dinner... and eating the second portion the next day. With Good Enough to Eat... Again!, you'll get some of my easy, fast, and affordable recipes that won't be a pain to eat two nights in a row. Promise.
So, with that... here's my super simple recipe for Green Curry Chicken.
Ingredients
3/4 lb. chicken, preferably pre-cut into strips... $3.00
1 can coconut milk... $2.50
Green Curry Paste (this will make many, many portions of the dish)... $3.50
1/2 cup jasmine rice... $1.00
A few leaves of basil (optional)... $1.00
total cost... $10.50
total cost per meal (with some ingredients left over for next time)... $5.25
once you have the curry paste, the cost is reduced to... $3.75!
What You Do...
1. Set rice to cook as normal.
2. Combine coconut milk and 2 teaspoons of curry paste in a large pan over medium-high heat. Allow the paste to dissolve completely and mixture to come to a boil. Turn the heat down to medium.
3. Optional: throw in any vegetables that might be sitting in your fridge already. Bell peppers work particularly nicely with curry!
4. Add the chicken to the sauce, allow to simmer until cooked through.
5. Julienne strips of basil (or simply chop to desired thickness) and add to the mixture just before taking it off the heat.
5. Two ways to serve:
option a) Serve by spooning chicken and sauce over bed of rice; garnish with basil leaves for a little extra oomph.
option b) pour all that extra sauce into a bowl with your chicken, then serve rice on the side.
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1 comment:
I happened to visit startcooking blogs and one of the blogs featured about cooking chicken. Thanks for sharing this.
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