Russ and I attended a disaster relief training in Stanwood, Washington this past Friday and Saturday. On Friday we at lunch at a great little Thai place called Jasmin Thai Cuisine and Sushi.
It was fantastic. I had a Panang Pork Curry that I couldn’t get out of my mind.
For Mother’s Day I ended up making dinner because I couldn’t decide where to go out.
I didn’t have everything I needed for a traditional recipe of Panang or Red Curry so I threw this together with what I had in the cupboards.
It turned out good enough to share!
Red Curry ala Jem
1 Yellow or White Onion, Diced
6 Red or Orange Mini Peppers. Sliced
1 Tbl Coconut Oil
1 Can Trader Joe’s Coconut Cream
2 Cups Chicken Broth or Water + 2 Tbl Better than Boullion
3-4 Tbl Red Curry Paste
1-2 Tbl Masala Spice
2 lb Boneless Skinless Chicken Thighs or Pork Loin, Cut in strips
Saute’ onion in coconut oil over medium heat until tender adding peppers part way through. In dutch oven, simmer coconut cream, chicken broth and red curry paste according to your preference. When vegetables are tender, remove from skillet. Add oil to pan if needed, brown chicken pieces. Return vegetables to skillet for a minute or two. Add masala spice to taste. Transfer chicken vegetable mix to simmering sauce. Heat for a minute or two. Chiffonade basil leaves.
Serve in a bowl. Garnish with basil.
If you wish you can serve it with rice or quinoa (Because I generally try to stick pretty close to Paleo eating I just had to mention that this disqualifies the Paleo portion, just not the yummo factor).