The Art Of Christian Living

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Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart. Wolfgang Puck

I started watching The Chef Show, a Netflix spin-off series from the movie Chef. Great movie, and very inspiring. The main character struggled to keep his family together as well as his career as a chef. He constantly feels like a failure because neither of the two seem to be working as he wanted. He had a stubborn boss who was opposed to change and did not feel like the restaurant menu should change, even after 10 years. He is fired from the restaurant after a series of events, and in the fallout starts a food truck. Things begin to brighten up, and he ends up reconnecting and reuniting with his family. The food truck turns into an opportunity to start a new restaurant with the help of his new partner – none other than the food critic who gave him a scathing review resulting in his crisis six months earlier.

Recipe – Ingredients

  • Chicken breast
  • Thai basil
  • Fish sauce
  • Garlic
  • Sugar
  • Bell peppers
  • Red onions
  • Black pepper
  • Lemongrass
  • Cilantro
  • Kaffir lime skin & leaves
  • Thin eggplant
  • Coconut milk
  • Bamboo shoots
  • Thai chilies
  • Salt
  • Green jalapenos
  • Shrimp paste

Instructions

  • Grind all the vegetables and the spices together except eggplants, most of the bell peppers, a portion of the Thai chilies, and basil
  • Use a wok or a thick skillet on medium-high heat. add the coconut milk and let it simmer a bit. Then add the sauce you blended into the wok and let simmer until you can smell the fragrance and the color is a bit brown.
  • Boil the chicken separately for 2 to 3 mins then add to the sauce
  • Cook for 3 to 5 minutes then add the bell peppers, Thai chilies sliced in halves, and the eggplants. I used zucchini instead and added some spices like turmeric, and a little yellow curry.
  • Finally, add the rest of the basil and stir-fry for 2 minutes

Serve with rice

3 thoughts on “Thai Green Curry Chicken – Quick, Easy, And Yummy

  1. Tom's Nature-up-close Photography and Mindfulness Blog – My Blog primarily consists of close-up nature photos (that I've taken locally) combined with original holistic-truth oriented prose and/or poetry involving mindfulness/awareness. I love nature and I love understanding the whole (not merely the parts and the details). I'm a retired teacher of the multiply handicapped. I have a number of interesting hobbies, such as fossil collecting, sport-kite flying, 3D and 2D close-up photography, holography, and pets. Most of all, I am into holistic self-awareness, spontaneous insight, unconventional observation/direct perception, mindfulness, meditation, world peace, non-fragmentation, population control, vegetarianism, and green energy. To follow my unique Blog of "Nature Photos and Mindfulness Sayings" and for RSS feeds to my new posts, please access at: tom8pie.com (On my regular Blog posting pages, for additional information and to follow, simply click on the "tack icon" at the upper right corner... or, on my profile page, you can click on the "Thomas Peace" icon.) Stay mindful, understanding, and caring!...
    Tom's Nature-up-close Photography and Mindfulness Blog says:

    Marla, my wife, sauteed something like this today for company but with tofu; we are vegetarians.

    1. Marie Cook – I am a food lover, and cooking is therapeutic for me; it relaxes me and transports me to a quieter universe away from the noisy, busy modern world. I am a Counseling Mental Health & Wellness graduate student, wife, and stepmother. I love connecting with people from different cultural backgrounds through food, fashion, wisdom, and lifestyle in general. To be continued because I am still in the process of discovering who I am as I continue this journey called life. I promise to keep you all posted in the meantime.
      Marie Jeanderine Cook says:

      Awesome, I love tofu. I bet she is a great cook too. Lucky man

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