Happy New Year. Wow how December flew by. I hope that whatever holiday you celebrate, you had an awesome time. Today I will be doing a demo at The Fresh Market in Dr Phillips from 1-4. Please stop by if you get the chance.
Thai Curry – Three Ways
INGREDIENTS
2 tsp Republic of Tea Stir Fry Tea Oil
1 lb boneless, skinless chicken breast, sliced
Salt and pepper to taste
1 small zucchini, cut in half lengthwise, cut into half moons
⅓ c Blackstone Chardonnay
1 jar Curry Love organic curry sauce of your choice*
1 c green pepper, sliced
1 can cut baby corn, drained
1 can bamboo shoots, drained
PREPARATION
Heat oil in a skillet over high heat until very hot; add chicken and season
with salt and pepper. Cook chicken, turning until browned on all sides, approximately
2 minutes. Add zucchini and cook for 2 more minutes. Transfer
meat and zucchini to a plate and keep warm. Remove pan from heat and
add wine, scraping up any browned bits from the pan.
Turn heat down to medium low and add sauce to the pan. Add bell pepper
and simmer over low heat for 3 minutes, stirring occasionally. Next add
corn and bamboo shoots and cook for another 2 minutes. Add chicken
and zucchini and bring to a short boil (no more than 2 minutes). Delicious
served over jasmine rice.
* Curry Love organic curry sauces come in Passion Red Thai Curry,
Luscious Yellow Thai Curry and Blissful Banana Ginger Curry.
For a vegetarian option, use the Blissful Banana Ginger Curry, and replace
the chicken with 8 ounces of fresh Extra Firm Tofu, cubed
mmmmmmmmm. yummmmmmmmmmmm