pretty by the bay

I’ve been a bit under the weather. Nothing really tastes good, and therefore I’ve been eating a random assortment of food that probably wouldn’t appeal to anyone with a healthy palate. Over the last week,  I’ve had quite a few dinners involving cereal, egg sandwiches, or cheese and crackers, but enough is enough. My man is hungry for real meals, and I’m a food blogger, damn it – I shall overcome!

It surprised even me when, despite my recent feelings of ickyness, I got a strong craving for spicy Thai food. Takeout was the easiest solution, but I was hesitant to pay $15 for a meal that might not sit well in my fragile tummy. I had all the ingredients on hand for a simple chicken curry dish, so I threw it together and hesitantly took a few bites. Could it be? Did something taste…good? Why, yes, it did! It was spicy and sweet, creamy and rich, and surprisingly comforting to my formerly distressed tastebuds. Most importantly, it was ridiculously simple to make and had a nice color. It would have been even prettier with a smattering of cilantro, but sadly, Corey’s not a fan.

If you’ve never attempted homemade curry, give this recipe a try. It’s super simple, and easy to adjust according to your tastes and preferences. I find that red curry paste has a slightly spicy flavor, whereas green is a little sweeter and has more of a citrusy flavor. Here’s hoping this dish is the first of many that bring me back to my regular culinary self!

Quick Red (or Green) Curry

Loosely adapted from Cooking Light

serves 4

2 cooked chicken breasts*, 6 to 8 oz each, sliced into bite-sized pieces

1 tsp canola oil

2 to 3 tsp red or green curry paste (2 = moderately spicy; 3 = very spicy)

1 14-oz can light coconut milk, divided

2 bell peppers in colors of your choice (suggested: yellow, orange or red), sliced

1 small onion, sliced

1 clove garlic, minced

1 tsp fish sauce (optional – it’s an acquired taste, but I really like it)

Cooked brown rice, for serving

Heat a large nonstick skillet over medium high heat. Add the oil, followed by the onions and peppers. Saute the vegetables for 4 to 5 minutes or until they begin to soften, then add the curry paste and the garlic. Stir to coat and cook for 1 minute, then add 1 cup of the coconut milk. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes. Add the chicken, remaining coconut milk and fish sauce, if using, and simmer 3 to 4 minutes more or until chicken is heated through and vegetables are tender. Serve curry over cooked rice.

* I had leftover cooked chicken on hand and used that to make this dish even faster and easier. If you’re starting with raw meat, chop it into bite-sized pieces and brown it over medium high heat for 4 to 5 minutes or until lightly browned. Remove from pan and continue with the rest of the recipe. You could also make this dish with shrimp or tofu!