This week I'm celebrating my (admittedly child-free) vacation in beautiful and multi-cultural Vancouver B.C. by thinking about all the wonderful cuisines here. While I've been regaling the Strollerderby bloggers with enticing tales of the succulent salmon and prawns and wonderful macrobiotic foods I've been enjoying having prepared for me here (Okay, I am totally trying to make them envious, and it's WORKING BWAHAHAHA!), my vacation's over tomorrow and I'll be cooking for three kids again. How, then, to combine my multi-cultural cuisinary experiences with the needs and tastes of three semi-non-adventurous kids? I'm pretty sure I can masquerade seaweed as mushrooms someday, but first let's start with something simple, quick, and sure to please everyone: Chicken Curry with Coconut Milk. Which, by the way, is requested about once a week in my house; after all, it's all about the coconut, and the most exotic item is red chile paste, which if I can buy in my unexotic Pennsylvania grocery store, chances are you can too where you live.
1 pkg. chicken breasts
onion, sliced into half moons
sweet red pepper, sliced thin
1 can coconut milk (not the lite version, please!)
chicken broth
red chile paste (I use the mild version for tender palates)
Cut chicken into bite-sized pieces and saute in olive oil, browning the chicken a bit but cooking it quickly. Remove chicken; add onions and peppers and saute until cooked but still a bit crunchy. Add a good spoonful of chile paste (start with less and add to taste; you can always add more later) and stir it around a bit. Deglaze with 1/2 cup or so chicken broth and add the coconut milk. Salt to taste. Add the chicken back in and let simmer a few minutes. Serve over rice, and maybe with something green for color balance, like a nice salad. EASY!! QUICK!! YUMMY!!
Want more authentic recipes? (Mine's likely not all that authentic but it's good and more importantly, kids will eat it) Try
here and
here.
