Monday, May 16, 2011

Thai dragon chicken

I've been buying the same meat every shopping trip lately. Sliced, packaged chicken breast, a meat my brown-rice and homemade yogurt hippie mother always disdained as being hopelessly 1950s housewifey.

I'm trying different things with this base meat. It's great fun, and has the added cachet of feeling to my inner child like an anti-hippie rebellion.

Try this.


one medium yellow pepper
one zucchini
one green apple
a handful of cherry tomatoes
some red onion
one package of chicken breast

Slice the pepper, zucchini, apple (peeled) and onion into strips and cut the tomatoes in half. Start them stirfrying in a pan with a little olive oil. While the veg is cooking, slice the chicken into strips. When the veg is about half done, put in the chicken, coating it with the oil and nice veggie juices.

Add in a few pinches of rubbed basil and dried mint leaves, or a sprig of each from the balcony pot, chopped fine.

Prepare in a bowl

3 or 4 tablespoons of Thai green or red curry paste
about equal quantity of ketchup
2 tbs tomato paste
healthy dollop of honey
1/2 cup of water

stir together vigorously to make a nice paste. It shouldn't be too thick, you want it to mix evenly in the pan.

Pour the mixture over the chicken and veg, and stir. Add a little water if it's too thick. Cover the pan and turn the heat down low and allow to simmer for about 15 minutes.


Watch out. Thai curry paste is pretty powerful stuff for us whiteys. It will take a bit of practice to get the level of hotness you like.

Tip: if you've made it too hot, when you dish it up, just stir in a couple of spoonfuls of plain Greek yogurt.


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