Thai Green Chicken Curry

One thing that I really miss and took for granted even though I was unknowingly poisoning myself is ordering take out. Chinese food, pizza, Indian, Thai, all the flavours from around the world kept in place in my kitchen the “menu” drawer. And I always knew it was going to be a good night around the dinner table when my mom would make a B line for the phone come time to eat.

Take-Out

Or what about those nights, and I know you all had them growing up, when a certain Colonel would join and tempt you to lick your fingers throughout your chicken bucket meal. But can we just take a moment and talk about the side options?! First of all why does the coleslaw remind me of a Rave glow stick? I get it cabbage is green and I know we all equate green food as being good for us, but I think when it’s fluorescent and could possibly glow in the dark, I err on the side of caution or maybe even danger. Then there’s the potato salad, which really should be called mayo with added potato. Or the macaron”aise” salad which follows the same recipe as the potato only they swap out the spuds for pasta. But the side that takes the cake, the signature, every kid loved these little gems – the popcorn chicken! The site describes them as: Bite-sized and full of flavour inside and out. A great snack for adults, and a fun meal for kids. I’m sorry but when I was a kid I wasn’t having fun, I was slowly killing myself with deep fried salty goodness. I think if I had to describe them now I would say: Let’s see what happens when we take batter deep fry it then sell it and pretend that there’s chicken in there. Oh and of course, a great snack for adults, and a fun meal for kids.

But while we’re on the topic of “fun”, wasn’t it fun when you would finish your bucket of homestyle cooking and for the rest of the night you would almost feel as though there was an oil spill inside your mouth?! Like you needed to dip your tongue into a bottle of dawn soap. Mmmmmmm, memories.

So next time you’re craving take out I dare you to skip the takeout drawer and roll up your sleeves instead. Your taste buds with thank you, so will your arteries.

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I know I know, it’s not a healthy spin on a certain bucket meal, but why mess with perfection (insert sarcasm here)

Thai Green Chicken Curry
Serves 2

Ingredients:

2 raw chicken breasts cut into bite-size pieces
1 onion chopped
Large handful of sugar snap peas cut in half ends trimmed
2-3 celery stalks chopped
1 small head of broccoli chopped
1 can of coconut milk
2 tbsp. Thai green curry paste
1 tbsp. coconut oil
Salt and pepper to taste

In a large pan or wok (if you own one) heat up your coconut milk and curry paste. Once that starts to get hot add your chicken and then turn down the heat and let that simmer for about 10 minutes or until your chicken is close to done.

In a separate pan heat up your coconut oil and then toss in your onions and get them cooking. Once they start to caramelize, throw in the rest of your veg, I don’t like to overcook my veg, but this part is up to you as to how long you want to sauté your greens.

Once they are good to go, toss your cooked veg in with your coconut milk chicken and serve it up.

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Tasty and oil spill free.

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