Today, I present to you an easy way to cook a Thai-inspired curry using a fairly simple set of ingredients. Curries, from whatever country or region, are complex dishes with a variety of spices and vegetables, but I've found a way to simplify the cooking process and get a similar (and tasty) result.
Nick's "White Boy" Thai Curry (yields 1 dinner-sized portion for a hungry dude):
- 1/4 cup steamed Basmati rice
- 0.5 lb skinless chicken breast
- a handful of brussels sprouts (alternative veggies okay)
- 0.5 bell pepper, sliced
- 1/2 cup Thai curry sauce (yellow used in recipe)
- salt, pepper, and red pepper powder (other spices welcomed)
Overall preparation time will be approximately 45 minutes. You will need two burners, a skillet or saucepan, and a small pot for your rice. I've pre-boiled my rice, but you can simultaneously handle rice and curry.
- Fill up your steaming bowl and bring it to a boil. Put the rice in and boil for approximately 15 minutes. Then strain and let the rice dry.
- While your water is coming to a boil, heat your saucepan to a high simmer level and add the curry sauce & spices.
- Once your curry has warmed up, add the brussels sprouts. You can either pre-boil the brussels sprouts in advance or turn the heat up once they're in the curry sauce to expedite the process. Either way, you'll need them to cook the longest.
- After 15 minutes, add the chicken.
- Five minutes later, add the sliced bell pepper.
- Continue cooking on a simmer-to-low level so that you preserve some of the curry sauce. You'll want the bell peppers and brussels sprouts to be moist and tender.
- Mold your rice into a mound and pour your curry, sauce and all, over the rice.
|Believe it or not, there's rice under all this!|
More delicious recipes and colorful beer commentary to come!
You Stay Hoppy California,