Spicy Red Curry Chicken

Are you ever in the mood for Thai food but don’t feel like leaving the house? Maybe you don’t know all the ingredients that the restaurant is putting in your food and that bothers you! Well, here you go!

Here’s what I did:

  • 2 lbs. Boneless, skinless chicken breast
  • 1 Cup Unsweetened Coconut Milk
  • 3 Tbs. Red Curry Paste
  • 1 Tbs. Curry Powder
  • 1 1/2 Tbs. Fresh Chopped Ginger
  • 1 Diced Garlic Clove
  • 1/4 Cup Fish Sauce
  • S&P To Taste
  • Dash Cayenne Pepper (to your liking)
  • Fresh, Steamed Broccoli (about 1 cup with stems removed)
  • 1/2 Cup Steamed Edamame
  • Brown Rice or Riced Cauliflower
  • Grape Seed Oil (about 1/2 Tbs.)
  • Fresh Sliced Mango and Cilantro to garnish

I sliced my chicken into short strips and heated them over high heat in a skillet with the oil. I seasoned with salt and  pepper, added the ginger, mixed together and allowed to cook about 1/2 way through.

In a small mixing bowl, I combined the coconut milk, curry paste, curry powder and fish sauce (I actually used a little less than the full 1/4 cup, I filled it about 3/4 of the way to 1/4 cup, if that makes sense).

I poured the mixture over the chicken, covered and reduced heat to medium/low. In my steamer, I steamed the broccoli, then the edamame. After about 15 minutes, I added them to the chicken, covered again and allowed to cook for another 10 minutes or so.

I served this dish over brown rice (gluten-free) but you can also use riced cauliflower (paleo) and sliced mango, which really complimented the flavors. Enjoy with a glass or 3 of Medaloni Cellars Sauvignon Blanc! (If you prefer red with this dish, I’d suggest a Pinot Noir)

*Skin-care tip* Tumeric is found in curry. Tumeric is essential in anti-inflammatory issues and is great at healing acne and even psoriasis!

 

 

Brie And Green Apple Grilled Cheese

20160131_201326.jpg

I took some thin slices of prosciutto and laid them on a cookie sheet with some foil. I drizzled some grape seed oil, brown sugar, and cayenne pepper on top and baked at 400 for about 5 minutes, tops.

20160131_201905.jpg

Once they came out of the oven, I put them inside 2 slices of sprouted grain bread with fresh slices of Brie and Gouda cheeses, fresh slices of Granny Smith green apples and arugula. I heated the sandwich in a skillet with a little butter and flipped once it began to brown and the cheeses began to melt. Once the sandwich was browned on both sides, I removed from the heat and sliced the center.

20160131_204141.jpg

On the side, I sliced some English cucumber and plum tomato and put them together in a bowl with a little Red Wine Vinegar, Grape Seed Oil, fresh Dill, salt and pepper to taste. This was a DELICIOUS dinner and I would recommend it for any time of the day!

I enjoyed this dish with Napa River Sauvignon Blanc, which was perfectly paired with the green apple!! Every single ingredient from this dish was from Trader Joe’s, down to the wine!