Red Curry Chicken and Pineapple with Rice


Thailand is definitely a destination on my bucket list. Curries are a little spicy and have such a wonderful flavor. Pair it with coconut milk and pineapple for a cooling effect.
 

Red Curry Chicken and Pineapple with Rice
 
Red Curry Paste
 
Here are the Ingredients:
  • 4 tablespoons tomato paste
  • 1 small onion, peeled and quartered
  • 1  3 inch piece ginger
  • 3 cloves garlic
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon shrimp paste
  • 1 tablespoon paprika
  • 2 tablespoons chilli powder
  • 1 heaping tablespoon coriander seeds, ground with mortar and pestle
  • 1-2 red chilies
  • 1/2 teaspoon turmeric
  • 1 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can thick or good-quality coconut milk
  • juice of 1/2 lime
Place all ingredients in a food processor. Process to form a paste. Add 1 more can coconut milk to the paste.
 
Chicken
 
Here are the Ingredients:
  • 2 large chicken breasts, sliced into thin strips
  • 2 cups mixed frozen bell peppers, thawed
  • 1 can bamboo shoots, sliced thin
  • 1 10 oz can pineapple chunks, drained
  • 1 tablespoon peanut oil
  • 2 cups rice, cooked
Heat oil in a large skillet or wok over high heat. Add chicken and saute until browned. Lower heat to medium high and add bell pepper and saute for 2 minutes. Add the bamboo shoots and saute for two minutes. Add pineapple and red curry sauce and cook for 5 minutes. Pour over rice and serve.

Buffalo Wings


It took me a little while to perfect these, but well worth it. I added cream cheese so it will stick to the wings and whipping cream to make the sauce a little cooler. There is no need for dressing on the side.
 

Buffalo Wings
 
Wings
 
Here are the Ingredients:
  • 1 1/2 pounds chicken wings, cut and separated
  • 1 tablespoon lemon pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil, for frying
     
    Preheat oven at 450
Heat oil on medium high in a large non stick skillet. Place in wings and sprinkle top with all of the salt and pepper. Fry for 5 minutes and then turn and fry for another 5 minutes. Place wings on non stick foil on a baking sheet. Sprinkle with lemon pepper on both sides. Bake for 20 minutes. When done coat and toss with wing sauce. Let stand for 5 minutes and serve.
 
Sauce
 
Here are the Ingredients:
  • 1/4 cup buffalo wing sauce
  • 1 1/2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.
Serve with baked potato (see recipe) and  or celery sticks. If you like an extra crunch on your wings sprinkle with homemade bacon bits. Delish!!

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