mission: {red curry chicken}

A new taste sensation was born for me when I went to Florida to visit Christianne. Thai is one of those ethnic foods that I can easily enjoy with my gluten & dairy allergies. So naturally, she and Kirk and I went out to their favorite Thai restaurant during my visit. I ordered Christianne's favorite, the red curry chicken.

And oh ... my ... goodness!! It was one of those rare moments of true love at first bite. Not just infatuation or a passing fancy. My taste buds were infinitely happy and welcomed each and every savory flavor with its wide-open little tastebud arms.

I recently had a simliar dish when I went out for Thai food last week and have been on a mission ever since to try and recreate the tasty Thai sensation in my own kitchen. What follows can be added to the file labeled MISSION: Accomplished.

This version of the Thai treat has two varieties of bell peppers which are ripe in nutritional goodness ...

Bell Peppers: Rich in vitamins A & C (nearly 300% of your daily requirement of vitamin C per serving, and over 100% of your daily recommended dose of vitamin A!!), bell peppers are no slouches in the nutrition department. Rich in antioxidants, these babies provide needed protection against free radicals. The red pepper is one of the few foods that contains lycopene which aids in reducing certain types of cancer. Click on the link to read all about the goodness these funky veggies offer!

Christianne, I have to say: this is pretty dang easy. And while sometimes getting take-out is infinitely preferable to cooking, know that you can easily enjoy a steaming hot bowl of yummy Thai heaven in your cozy little cottage kitchen.

Ingredients
Extra virgin olive oil
1 lb. chicken breasts, cut into thin strips
1 large green bell pepper, chopped
1 large red bell pepper, chopped
½ medium yellow onion, chopped
2-3 cloves garlic (you guessed it, chopped)
½ - ¾ c. shredded carrot
Cilantro, a good handful, chopped
1 – 14 oz. can coconut milk {i prefer the "lite" variety}
1 Tbsp. red curry paste
Sea salt, to taste

Brown rice (prepare according to directions)

Optional: instead of rice, try with cooked quinoa (as pictured)

Directions
In a large skillet, pour olive oil and set to medium heat. Add garlic, onion, green pepper, red pepper. Stir occasionally, cooking until onions are translucent.
Add red curry paste, stir.
Add chicken, cook until done.
Add coconut milk (NOTE: be sure to shake well before opening!!).
Add salt to taste.
Simmer on low for 5-10 minutes. Add cilantro just before serving.

Serve over brown rice.

Enjoy the explosion of flavor. And dance, dance, dance all night long.

red curry chicken photo by kirsten.michelle